Red Bell Peppers and Savoy Cabbage

with Lemon Thyme

Red Bell Peppers and Savoy Cabbage - Who would have thought—cabbage that's so light and delicious?
68 kcal
Who would have thought—cabbage that's so light and delicious?

(0)

Difficulty:easy
Preparation:15 min
Ready in:25 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
68
3%
Protein
7 g
14%
Fat
1 g
1%
Added Sugar
0 g
0%
Carbohydrates
7 g
3%
Roughage
9 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For serving

1Savoy cabbage (about 200 grams)
1small Onion (about 30 grams)
½red Bell pepper (about 100 grams)
100 millilitersVegetable broth
3 sprigsLemon thyme
Salt
Pepper

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Small pot, 1 Measuring cups, 1 Wooden spoon

Directions

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1 Rinse cabbage, drain and cut into narrow strips.
2 Peel onion, halve and cut into narrow strips.
3 Rinse pepper, halve, remove ribs and seeds and cut into strips.
4 Bring onion and broth to a boil in a small pot. Cover and cook for 5-6 minutes.
5 Meanwhile, rinse lemon thyme, shake dry and strip leaves from 2 stems.
6 Add cabbage and peppers to pot and continue cooking, covered, over low heat for 8-10 minutes more.
7 Season vegetables with salt and pepper, arrange on a plate and garnish with remaining lemon thyme.
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