A vegan, gluten-free, eggs-free, nuts-free and soy-free side dish of sautéed vegetables made with shallots and tangy cabbage – a delicious lactose free option.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 19 mins – easy
🍽 6 servings – 62 kcal per serving
|
Serving
38g |
Fat
4g |
Sat. fat
0g |
Sodium
105mg |
|
Carbs
5g |
Fibers
0g |
Sugars
3g |
Proteins
0g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp sunflower oil
- 4 shallots
- 1 head savoy cabbage
- 1 tsp horseradish
- 1 clove of garlic
- 1 tbsp ginger
- 1 tbsp granulated sugar
- 2½ tbsp white vinegar
- 1 tbsp lemon
TOOLS
- 1 knife
- 1 saucepan
- 1 squeezer
- 1 grater
- 1 wooden spoon
- 6 plate
STEPS
Cut the shallots and savoy cabbage (in quarters). Shred the cabbage quarters. Peel the garlic. Cut the lemons.
Squeeze lemons halves using a squeezer to get lemon juice.
Grate the ginger with a grater.
Mince the peeled garlic.
Warm sunflower oil in a saucepan. Add the ginger, garlic, shallots, shredded cabbage, and horseradish. Stir for 2 minutes with a wooden spoon. Cook for 6 minutes, then mix the granulated sugar with a wooden spoon. Stir in the white vinegar and lemon juice with a wooden spoon once more. Turn off the heat in the saucepan. Sprinkle with a quarter teaspoon of salt and black pepper, and whisk everything together with a wooden spoon. Place the items on a plate.
It’s ready to be served !
