Savoy cabbage slices with tomato sauce

Name: Savoy cabbage slices with tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Head Savoy cabbage; 2 Onions; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 ml Vegetable broth; 30 g Sultanas; 40 g black olives without stone; 1 glass (425 ml) chunky tomatoes; 1/4 collar Parsley; 30 g Pine nuts

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Head Savoy cabbage
2 Onions
2 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 ml Vegetable broth
30 g Sultanas
40 g black olives without stone
1 glass (425 ml) chunky tomatoes
1/4 collar Parsley
30 g Pine nuts

Directions

1
Wash and clean the savoy cabbage and remove the outer leaves. Cut cabbage into 6 slices. Peel onions and cut into fine strips. Peel and chop garlic. Heat the oil in a wide saucepan.
2
Sauté the savoy cabbage on both sides. Add onions and garlic and fry briefly. Season with salt and pepper. Add stock and bring to the boil. Stew for about 12 minutes.
3
Shortly before the end of the braising time, add the sultanas, tomatoes and olives and cook for another 2-3 minutes. Wash parsley, shake dry and chop. Fold in parsley and pine nuts.