John Myers
Savoy Cabbage Rice Pan with Walnuts
The perfect savoy cabbage rice pan with walnuts recipe with a picture and simple step-by-step instructions.
- 1 half Freshly cut savoy cabbage
- 2 cups Boiled rice
- 1 medium sized Chopped onion
- 1 tbsp Coconut fat “mild”
- 1 tbsp Vegetable salt
- 1 tbsp Salt pepper
- 200 g Chopped walnuts
- 1 half Sliced leek
- Cook the rice in a vegetable stock beforehand.
- Brown the chopped onion in the coconut oil, add the sliced leek and toss a little. Add the cut cabbage and stew a little.
- Now add the rice, mix everything together well and season with the vegetable salt or salt & pepper.
Serving
- Place on preheated plate and sprinkle with chopped walnuts ….. and enjoy.
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