Wine-braised peas & cabbage
0 - 1
PersonalPoints™ per serving
A plate of vibrant spring veg is a tasty addition to any Easter feast. We’ve braised ours in white wine for a celebratory twist
Calorie controlled cooking spray
1 teaspoons, level
Dry white wine
225 g, sweetheart
Peas, fresh or frozen
- Mist a large frying pan with cooking spray and set over a medium-high heat. Thickly slice the leeks, then add to the pan, stirring, for 3 minutes or until softened. Thinly slice the garlic clove, then add the sliced garlic to the pan with the fennel seeds. Cook, stirring, for 1 minute until fragrant. Pour in the white wine and simmer for 2 minutes, or until the liquid has reduced by half.
- Meanwhile, cut the sweetheart cabbage into thin slices, then reduce the heat to medium, add the cabbage and cook for 2 minutes. Add the frozen petits pois and cook for 3 minutes or until the cabbage is starting to wilt and the peas are cooked through. Season to taste.