Ingredients Edit

Directions Edit

  1. Place the sultanas in a small bowl, cover with boiling water and leave to soak.
  2. Meanwhile, place the cabbage in a large saucepan, cover with water, season with salt and bring to the boil.
  3. Reduce the heat and cook for 5 minutes until just tender.
  4. Heat the olive oil in a large frying pan, add the onion and garlic and sauté for 5 minutes until soft and transparent.
  5. Drain the cabbage well, pat with kitchen paper to dry then add to the onion mixture.
  6. Mix well and sauté gently for 5 – 8 minutes, turning, until it is heated through and coated with the oil.
  7. Drain the sultanas and add to the cabbage together with salt and pepper to taste.
  8. Mix well and serve immediately.
  9. Season with salt and nutmeg.
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