Garlic & Ginger Buttery Sweetheart Cabbage
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Garlic & Ginger Buttery Sweetheart Cabbage

Garlic & Ginger Buttery Sweetheart Cabbage

with Toasted Almonds | Perfect for sharing

This sweetheart cabbage is a tasty starter or side dish. Baste the cabbage in buttery garlic, ginger and mustard seeds. Then finish with a scattering of toasted flaked almonds for an extra special way to enjoy sweetheart cabbage.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Sweetheart Cabbage

2 unit(s)

Garlic Clove

30 grams

Unsalted Butter

(Contains Milk)

1 sachet(s)

Roasted Spice and Herb Blend

15 grams

Ginger Puree

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)1120 kJ
Energy (kcal)268 kcal
Fat17 g
of which saturates8.6 g
Carbohydrate14.6 g
of which sugars11.2 g
Protein8.8 g
Salt0.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press



a) Halve the cabbage lengthways, cut out and discard the tough core, then finely slice widthways.

b) Peel and grate the garlic (or use a garlic press).


a) Melt the butter in a large frying pan on medium-high heat. 

b) Add the cabbage and season with salt and pepper. Fry until softened and slightly charred, 4-5 mins. Only stir 2-3 times during this time to allow it to colour nicely.

c) Add the roasted spice and herb blend, garlic and ginger puree to the cabbage. Cook, stirring occasionally, for 1-2 mins, then remove from the heat.


a) Stir through half the dukkah and half the toasted flaked almonds. Taste and season with salt and pepper if needed.

b) Add to a serving dish, then sprinkle over the remaining dukkah and almonds to finish.


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