Dinner last night was quick and easy - warm cabbage salad is able to be kept in the pan until the meat is just right. Just take:
1/4 cabbage (shredded)
2 cloves of garlic (sliced)
1 long red chili (sliced and seeded)
a couple handfuls of green beans (trimmed)
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| gorgeous Chefs Toolbox tools make the job easy |
Heat a large pan, fry garlic and chilli for a couple of minutes until they are fragrant then throw in the cabbage and beans and cook until just tender.
I served this with new potatoes, chantenay carrots and grilled lamb chops. Weight Watchers ProPoints, depending on how much potato you have, only 5 or 6 in total! (I didn't eat the tails from the chops)
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| Meat and 3 veg at Cafe Disarray |
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