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Ginger Garlic Butter Cabbage

with Toasted Almonds and Dukkah

4.5(45)

Mimi MorleyUpdated on January 13, 2026

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Calories

:

323 kcal

Protein

:

10.5g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Milk
Mustard
Peanut
Celery
Nuts
Sesame
Almonds
Sesame
Brazil nuts
Hazelnuts
Nuts
Pecan Nuts
Cashew nuts
Macadamia Nuts
Pistachio nuts
Peanut
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

30 grams

Unsalted Butter

(Contains: Milk)

3 sachet(s)

Mustard Seeds

(Contains: Mustard)

15 grams

Ginger Puree

1 sachet(s)

Dukkah Mix

(Contains: Peanut, Celery, Nuts, Sesame)

1 unit(s)

Sweetheart Cabbage

2 unit(s)

Garlic Clove

15 grams

Toasted Flaked Almonds

(Contains: Nuts, Almonds, Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut, May contain traces of allergens)

Nutritional information

Energy (kJ)1353 kJ

Energy (kcal)323 kcal

Fat21.3 g

of which saturates8.9 g

Carbohydrate17.4 g

of which sugars11.8 g

Dietary Fibre13.2 g

Protein10.5 g

Salt0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

c) TIP: Don't stir too much or the cabbage won't colour.

3

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!

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