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Nutrition: per serving

  • kcal106
  • fat9g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre3g
  • protein2g
  • salt0.06g
    low

Method

  • step 1

    Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.

Recipe from Good Food magazine, December 2005

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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