Fridge Friend recipes
Braised Cabbage, Carrots and Green Beans recipe
A simple, gently braised vegetable dish with a soft texture and a fresh lemon finish. It is an easy, nutritious dinner that tastes far greater than the sum of its parts.
30 min · Easy · British Jump to method
Ingredients
- 300g Cabbage
- 2 Carrots
- 150g Green beans
- 1 Lemons
- 1 tbsp Oil
- 100ml Water
- 1/2 tsp Salt
- 1/4 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 82 kcal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fat | 3.4 g |
| Saturated fat | 0.5 g |
| Fibre | 4.2 g |
| Sugar | 5.8 g |
| Sodium | 395 mg |
Why this works
A light, vegetable-based side dish that is low in calories, modest in fibre and naturally low in fat, but the added salt raises the sodium content.
Vitamin C. Cabbage, green beans and lemon all contribute vitamin C, supporting immune function and iron absorption.
Beta-carotene. Carrots provide beta-carotene, which the body converts to vitamin A for eye and skin health.
Sodium concern. Half a teaspoon of salt across 3 servings makes this dish relatively high in sodium for a vegetable side.
Method
- Slice the cabbage, cut the carrots into thin sticks, and trim the green beans.
- Heat oil in a wide saucepan and add the carrots first, cooking for 2 minutes.
- Add the cabbage and green beans, then pour in a little water and cover.
- Cook for 10-12 minutes until tender, stirring occasionally.
- Add lemon juice, salt, and black pepper if using, then serve warm.
Other Cabbage Recipes
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