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Sauteed cabbage with peas

When we’re making Sunday lunch or roast dinner we sometimes neglect the side dishes and just make some steamed veggies and roasted potatoes. Actually, it’s super easy to make vegetables taste more interesting and flavoursome. This sautéed cabbage with peas is ready in just 15 minutes -  you can make it while the meat is resting. Alternatively, serve it on the side of grilled sausages, pork chops or steak.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ savoy cabbage
  • 1 Tbsp olive oil
  • 1 bunch spring onion
  • 2 cups frozen peas
  • 1 Tbsp Dijon mustard
  • 100 ml vegetable stock
  • Squeeze of lemon juice

Method
 

  1. Thinly slice the cabbage, then chop the spring onions.
  2. Heat the oil a large pan and gently sauté the spring onion pieces, then add the cabbage and stock.
  3. Cover and cook for 5 minutes.
  4. Add the peas and cook for another 5-8 minutes, until the vegetables are tender.
  5. Stir in the mustard.
  6. Season with ground pepper.
  7. Serve with some mint leaves and a squeeze of lemon juice.