Cabbage with leek, pine nuts & currants

Prep 10 mins | Cook 15 mins | Serves 4-6

2 tbs olive oil
⅓ cup pine nuts
1 leek, trimmed, halved lengthways and finely sliced
2 garlic cloves, finely chopped
½ red cabbage, shredded*
½ savoy cabbage, shredded*
2 tbs honey
⅓ cup currants
80g Greek feta cheese, crumbled
2 tsp red wine vinegar
*You’ll need about 4 cups of red and 4 cups savoy cabbage.

Step 1 Heat 1 tbs oil in a large frying pan over medium heat. Add pine nuts, cook, stirring often, until golden. Remove to a plate using a slotted spoon. Heat remaining oil in the pan over medium heat. Add leek and garlic and cook, stirring often, for 4-5 minutes until tender.

Step 2 Add cabbage, honey and currants and toss to combine. Cook, stirring occasionally, for 3-4 minutes until cabbage has slightly softened. Sprinkle with feta and pine nuts. Drizzle with vinegar. Season to taste and serve.

Good for you ... Red Cabbage

An excellent source of vitamin C, which helps us absorb iron from food.

Provides dietary fibre which helps the intestine function normally.