Fridge Friend Recipes
Orange and Tomato Braised Vegetables with Greens recipe
Sweet orange and ripe tomatoes give these braised vegetables a bright, savoury glaze. Served over leafy greens, it makes a simple but elegant vegetarian dinner.
40 min · Medium · Mediterranean Jump to method
Ingredients
- 2 Orange
- 4 Tomatoes
- 200g Cabbage
- 150g Green Leafy Vegetables
- 1 Onion
- 1 tsp Sugar
- 1 tbsp Herbs
- 1 tbsp Cooking Oil
- 1 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 74 kcal |
| Protein | 2.4 g |
| Carbohydrates | 11.8 g |
| Fat | 3.2 g |
| Saturated fat | 0.4 g |
| Fibre | 4.1 g |
| Sugar | 6.8 g |
| Sodium | 610 mg |
Why this works
A light, vegetable-based side dish that is relatively low in calories and fat, with useful fibre and vitamin C, but the added salt makes the sodium content fairly high.
Vitamin C. Oranges and tomatoes provide vitamin C, which supports immune function and helps with iron absorption.
Fibre and gut support. Cabbage, leafy greens, tomato and onion contribute fibre, which supports digestive health and fullness.
Sodium concern. 1 tsp of added salt across 4 servings raises the sodium level, so this dish is not low sodium as written.
Method
- Slice the onion and chop the tomatoes.
- Heat a little plain cooking oil in a wide pan and soften the onion for 5 minutes.
- Add the tomatoes, orange juice, a pinch of sugar and salt, then simmer until glossy and slightly thickened.
- Stir in shredded cabbage and cook until just tender.
- Wilt the green leafy vegetables in the sauce for the final minute, then finish with chopped herbs and serve hot.
Make it even more fancy
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