Sautéed Cabbage
Simple and easy
-
15 Minutes
-
Serves 6
20 Minutes
Serves 2
What you'll need…
- 100g Kale
- Olive oil
- 1/2 Head broccoli
- 1 Celery stalk
- 1/4 Cucumber
- 1 Apple
- 2 Tablespoons chopped walnuts
- 3 Tablespoons kefir
- 2 Teaspoons cider vinegar
- 1 Teaspoon English mustard
The method
1
Chop your kale and transfer to a large bowl, add in 1/2 teaspoon olive oil. Massage into the kale leaves.
2
Chop the broccoli into florets and blanch in salted boiling water for 2 minutes (it should still be crunchy). Drain and cool in ice water, then drain again and allow to dry.
3
Make the dressing by combining the kefir, cider vinegar and English mustard. Season to your liking and add a dash of olive oil if needed.
4
Finely slice the celery, dice the apple and cucumber. Add to the bowl of kale along with the broccoli florets. Pour over the dressing and toss together.
5
Serve with the toasted walnuts sprinkled over the top and feel free to add any extras you may wish. Enjoy!
Recipe from Olive
