Wine-braised peas & cabbage
0
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
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
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
2 medium
Garlic
1 clove(s)
Fennel Seeds
1 teaspoon(s), level
Dry white wine
75 ml
Cabbage
225 g, sweetheart
Peas, fresh or frozen
150 g
Instructions
1
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.
2
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.
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