Red cabbage, chestnut and mushroom saut‚

Ingredients

Quantity		Ingredient
2	tablespoons	Vegetable oil
1	large	Onion; cut into wedge
		; shaped slices
1		Red cabbage; core removed and
		; finely shredded
10	ounces	Open cup mushrooms; sliced
1		Courgette; sliced
1		7 ounces can sweekorn kernels; drained
1		12 ounces ca whole peeled chestnuts
2	tablespoons	Fresh coriander; chopped
		Salt and pepper

Directions

1. Heat oil in a large frying pan.

2. Add onion and red cabbage, cover and cook over a gentle heat for about 8 minutes, stirring occasionally. 3. Add mushrooms and courgette, recover and cook for 5 minutes.

4. Add remaining ingredients and cook for about 3 minutes.

5. Serve immediately with rice. Note: Suitable for vegans

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes

• Braised red cabbage with chestnuts and red wine (tuscan)
• Chestnut-mushroom casserole
• Mushroom saute'
• Mushrooms & chestnuts
• Mushrooms and chestnuts
• Red cabbage
• Red cabbage (german)
• Red cabbage (rotkohl)
• Red cabbage 2
• Red cabbage amd brussels sprouts
• Red cabbage casserole
• Red cabbage ii
• Red cabbage with apples & red wine
• Red cabbage with apples & wine
• Red cabbage with apples and chrysanthemum
• Red cabbage with apples and red wine
• Red cabbage with apples and wine
• Red cabbage with red wine
• Red cabbage with wine and apples
• Sauteed mushrooms with chestnuts and wine