INGREDIENTS to serve 4 to 6 people :-
|
1 |
tablespoon |
sunflower oil |
||||
|
1 |
teaspoon |
black mustard seeds |
||||
|
225 |
g |
8 |
oz |
finely shredded onion |
||
|
570 |
g |
1¼ |
lb |
finely shredded Savoy cabbage |
||
|
3 |
tablespoons |
low fat crème fraiche or soured cream |
||||
|
1 |
tablespoon |
freshly chopped parsley |
||||
|
ground black pepper |
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METHOD :-
Heat the sunflower oil in a wok.
Add the black mustard seeds, and fry them quickly, until they start to sizzle.
Gently add the shredded onions and turn down the heat.
Stir the onions until they are soft but not coloured.
Toss in the shredded cabbage and stir constantly until just wilted.
Stir in the crème fraiche or soured cream to coat the cabbage mix.
Finally, add the chopped parsley and black pepper to taste.