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Ginger Garlic Butter Cabbage

Ginger Garlic Butter Cabbage

with Toasted Almonds and Dukkah | Serves 2

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Spice up your dinner times with this Ginger Garlic Butter Cabbage with Toasted Almonds and Dukkah. Mixing the soft flavours of sweetheart cabbage with hints of spice, crunchy textures and indulgent garlic butter, it’ll be a welcome side to any dish.


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 conflict 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
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Sweetheart Cabbage

2 unit(s)

Garlic Clove

1 pot(s)

Flaked Almonds


30 grams

Unsalted Butter


1 pot(s)

Mustard Seeds


1 sachet

Ginger Puree

1 pot(s)

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanuts)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1412 kJ
Energy (kcal)338 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate18 g
of which sugars14.0 g
Protein12 g
Salt0.49 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Halve the sweetheart cabbage, remove the core and thinly slice. b) Peel and grate the garlic (or use a garlic press). c) Heat a large frying pan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove the almonds to a bowl.


a) Pop your pan back on medium high heat and add the butter. Allow it to melt, then add the mustard seeds and cook for 30 seconds. b) Add the cabbage, season with salt and pepper and fry until soft and slightly charred, 4-5 mins. TIP: Don't stir too much or the cabbage won't colour.


a) Add the garlic and ginger to the cabbage and stir together. b) Cook for 1-2 mins, stirring occasionally, then remove from the heat. c) Stir through half the dukkah and half the almonds. Taste and add salt and pepper if you feel it needs it. d) Serve in a serving dish with the remaining dukkah and almonds sprinkled on top. Enjoy!