Try it yourself ...

“The good old cabbage should never be underestimated as it is packed with vitamins, minerals and antioxidants and therefore a great choice towards achieving your five a day,” said Arlene. “Stirfrying your cabbage is an ideal way to retain all that goodness and flavour. I use a nice dark green savoy for this recipe. Dont be tempted to boil the cabbage first-just slice the raw cabbage and get it straight into the hot pan! Serve as a tasty side dish with grilled meat, fish or chicken.”

Stirfry cabbage with

mushrooms and beansprouts

Serves 4

Ingredients:

2 tablespoons olive oil

400g savoy cabbage

2 tablespoons light soy

sauce

200g mushrooms, wiped

and sliced

100g beansprouts, washed

Freshly ground black pepper

Method:

1.Wash and slice the cabbage into thin strips

2.Heat the oil in a wok or large frying pan

3.Add the cabbage and stirfry for 2 minutes.

4.Add the soy sauce and cook for a further 1 minute.

5.Add the sliced mushrooms and cook for 2 minutes.

6.Stir in the beansprouts and cook for 1-2 minutes.

7.Season with freshly ground black pepper and serve.

TIP: This recipe is also delicious using sliced onions instead of beansprouts. Simply stir fry two medium onions for three or four minutes before adding the cabbage.