Recipes

Hearty Mushroom Bean Chilli

Hearty Mushroom Bean Chilli served over fluffy basmati rice with fresh parsley and mixed mushrooms.

Hearty Mushroom Bean Chilli

Hearty Mushroom Bean Chilli is a wholesome vegetarian meal packed with earthy mushrooms, kidney beans, tomatoes, warming spices, and fresh herbs. Ready in under 30 minutes, this comforting one-pan dish is perfect for busy weeknights while delivering bold flavor and satisfying texture.
Couverts4 servings
Preparation 10 minutes
Preparation time:20 minutes
Total time 30 minutes
estimated costs pp $2.45 per person
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Equipment

Ingredients

  • 1 garlic clove crushed
  • 1 onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato purée
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons water
  • 2 teaspoons ground cumin
  • 2 red chillies deseeded and finely diced
  • 400 g can chopped tomatoes
  • 400 g can red kidney beans rinsed and drained
  • 400 g mixed mushrooms chopped
  • 600 g cooked basmati rice
  • Black pepper to taste
  • Salt to taste

Instructions

  • Heat the olive oil in a large frying pan over medium heat.
  • Add the diced onion and cook for 2 to 3 minutes until softened.
  • Stir in the chillies, garlic, and ground cumin.
  • Cook for another 2 minutes until fragrant.
  • Add the chopped mushrooms, chopped tomatoes, tomato purée, kidney beans, and water.
  • Stir well to combine.
  • Bring the mixture to a gentle simmer.
  • Cook for 12 to 15 minutes, stirring occasionally.
  • Season with salt and black pepper to taste.
  • Stir in the chopped parsley just before serving.
  • Serve hot with fluffy basmati rice.

Notes & Wine Advice

Recipe Notes

Use a variety of mushrooms such as chestnut, oyster, and button mushrooms for the best depth of flavor.
Add a pinch of smoked paprika or chipotle powder if you prefer a smoky chilli with extra heat.
This chilli tastes even better the following day after the spices have fully developed.
Serve with avocado slices, Greek yogurt, grated cheese, or fresh coriander for extra flavor.

Wine Advice

A fruity Merlot pairs beautifully with the earthy mushrooms and warming spices.
For a lighter option, enjoy this vegetarian chilli with a glass of Grenache, whose soft fruit flavors complement the tomatoes and beans.

Nutrition values

Calories: 347 kcal | koolhydraten: 48 g | Eiwitten: 12 g | Vet: 11 g | Verzadigd vet: 2 g | Natrium: 390 mg | Suiker: 9 g
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Course; Dinner / Main Course / Rice / Vegetables
Cuisine; Mexican
Season: All Seasons
Diets; Gluten-Free / Vegetarian
Occasions Family Dinner / Meatless Monday / Weekend

About This Recipe

Hearty Mushroom Bean Chilli is a satisfying vegetarian meal that combines earthy mushrooms, protein-rich kidney beans, juicy tomatoes, and warming spices into one comforting skillet. Served over fluffy basmati rice, this easy recipe delivers bold flavors and wholesome ingredients while coming together in just 30 minutes. It’s an excellent choice for busy weeknights when you want something hearty, nutritious, and full of flavor.

Why You’ll Love This Vegetarian Chilli

This vegetarian chilli offers all the comfort of a traditional chilli while replacing the meat with mushrooms that provide a wonderfully rich, savory texture. Kidney beans add protein and fiber, while cumin and fresh chillies bring warmth without overwhelming the dish. If you enjoy easy meat-free dinners, explore our Vegetarian Recipes, Vegetable Recipes, Rice Recipes, Dinner Recipes, and Gluten-Free Recipes.

Fresh Ingredients for Hearty Mushroom Bean Chilli

Hearty Mushroom Bean Chilli uses simple pantry staples that create surprisingly deep flavor. Mixed mushrooms provide a rich umami base, tomatoes add freshness, and kidney beans make the dish filling without adding meat. Fresh parsley finishes the chilli with a burst of color and freshness, while basmati rice turns it into a complete meal suitable for any day of the week.

Serving Suggestions

This vegetarian chilli is delicious topped with sliced avocado, grated cheese, sour cream, or chopped fresh coriander. Serve it with warm crusty bread, tortilla chips, or a crisp green salad for an even heartier meal. It also makes an excellent Family Dinner, a comforting Weekend meal, or an easy addition to your collection of Healthy Recipes.

Storage Tips

Store Hearty Mushroom Bean Chilli in an airtight container in the refrigerator for up to four days. It freezes beautifully for up to three months, making it an excellent meal-prep recipe. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. For safe food storage guidance, visit the FDA Food Safety website.

Whether you’re looking for an easy weeknight dinner or a satisfying meat-free meal packed with vegetables and beans, Hearty Mushroom Bean Chilli is a recipe you’ll want to make again and again.

Baked Sole With Fennel Pesto

Baked Sole With Fennel Pesto

Couverts4
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Ingredients

  • 1 fennel bulb roughly chopped
  • 2 tablespoons chopped dill
  • 50 g toasted pine nuts
  • 2 tablespoons ground almonds
  • 50 g Parmesan cheese grated
  • juice of ½ lemon
  • 100 ml olive oil plus 1 tablespoon for drizzling
  • 4 lemon sole fillets about 175 g each, skinned
  • 2 courgettes
  • 200 g green beans
  • 2 to matoes chopped

Instructions

  • Place the fennel in a blender or food processor and blend to a purée.
  • Add the dill, pine nuts, ground almonds, cheese and lemon juice and blitz to combine.
  • With the motor still running, slowly pour in the 100 ml olive oil through the feed tube until combined.
  • Lay the sole fillets on a board, skinned side up, and spread with the fennel pesto.
  • Using a vegetable peeler, slice the courgettes into long, thin strips, then place 2–3 slices on each sole fillet.
  • Roll up the fish and place in an ovenproof dish.
  • Drizzle with the remaining oil, cover with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until cooked through.
  • Meanwhile, cook the green beans in a steamer, then toss with the tomatoes and divide between 4 plates.
  • Top each with a sole fillet and serve.

Notes & Wine Advice

For sole & fennel soup,

heat 1 tablespoon olive oil in a large saucepan, add 1 chopped onion and 2 sliced garlic cloves and cook for 2 minutes until starting to soften. Add 2 thinly sliced fennel bulbs and cook for a further 8 minutes. Stir in 100 ml white wine and cook for 2 minutes, then add 500 ml hot gluten-free fish stock, 2 x 400 g cans chopped tomatoes and salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add 625 g chopped skinned sole fillets and cook for 3 minutes, or until cooked through. Stir in 2 tablespoons chopped parsley and serve with gluten-free crusty bread.
Calories per serving 245 (not including bread)
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Course; Fish / Main Course
Diets; Gluten-Free

Traditional Potato Drop Scones

Traditional Potato Drop Scones served with crispy bacon and perfectly poached eggs on a rustic wooden table.

Traditional Potato Drop Scones

Traditional Potato Drop Scones are soft, fluffy potato pancakes made with creamy mashed potatoes and served with crispy bacon and perfectly poached eggs. This hearty British classic is ideal for breakfast, brunch, or a satisfying weekend lunch.
Couverts4 servings
Preparation 15 minutes
Preparation time:25 minutes
Total time 40 minutes
estimated costs pp $2.35 per person
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Equipment

  • Frying pan
  • Large spoon
  • Mixing bowl
  • Potato masher
  • Saucepan
  • slotted spoon

Ingredients

  • 1 tablespoon sunflower oil
  • 1½ teaspoons gluten-free baking powder
  • 2 eggs
  • 4 to 5 tablespoons skimmed milk
  • 550 g potatoes peeled and chopped
  • Salt and black pepper

To Serve

  • 4 eggs
  • 8 bacon rashers

Instructions

  • Place the potatoes in a saucepan of boiling water.
  • Cook for 12 to 15 minutes until tender.
  • Drain well.
  • Mash the potatoes until smooth.
  • Stir in the baking powder.
  • Beat in the eggs.
  • Add enough milk to create a thick, smooth batter.
  • Season with salt and black pepper.
  • Heat the sunflower oil in a frying pan.
  • Drop spoonfuls of batter into the pan.
  • Cook for 3 to 4 minutes.
  • Turn and cook until golden brown on both sides.
  • Transfer to a warm plate.
  • Repeat with the remaining batter.
  • Bring a saucepan of water to a gentle simmer.
  • Create a gentle swirl in the water.
  • Poach two eggs for 3 to 4 minutes.
  • Remove with a slotted spoon.
  • Repeat with the remaining eggs.
  • Grill the bacon until crisp.
  • Serve the potato drop scones with the poached eggs and crispy bacon.

Notes & Wine Advice

Recipe Notes

Dry the cooked potatoes well before mashing to prevent the batter from becoming too soft.
Cook the scones over medium heat to achieve a crisp outside and fluffy center.
Freshly poached eggs create a rich sauce when served over the warm potato scones.
Serve immediately while everything is hot for the best texture and flavor.

Wine Advice

A crisp Chardonnay pairs surprisingly well with the bacon and eggs.
For a lighter brunch pairing, enjoy a chilled Rosé.

Nutrition values

Calories: 399 kcal | koolhydraten: 33 g | Eiwitten: 20 g | Vet: 20 g | Verzadigd vet: 6 g | Natrium: 410 mg | Suiker: 3 g
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Course; Eggs / Pork / Vegetables
Season: All Seasons
Diets; Gluten-Free
Occasions Breakfast / Brunch / Weekend

About This Recipe

Traditional Potato Drop Scones are a classic British comfort food made from fluffy mashed potatoes, eggs, and a touch of baking powder to create soft, golden scones with a lightly crisp exterior. Traditionally served with crispy bacon and perfectly poached eggs, they make a hearty breakfast, satisfying brunch, or simple lunch that has remained popular in British kitchens for generations.

Why You’ll Love Traditional Potato Drop Scones

This British potato pancakes recipe transforms simple everyday ingredients into a filling and delicious meal. The mashed potatoes create a wonderfully soft texture while gentle frying gives each scone a crisp golden finish. If you enjoy traditional British cooking, browse our Breakfast Recipes, Brunch Recipes, Egg Recipes, Pork Recipes, and English Recipes.

Making British Potato Pancakes

The potatoes are cooked until tender before being mashed into a smooth mixture with eggs, baking powder, and a little milk. Spoonfuls of the batter are gently fried until beautifully golden on both sides. Served with crispy bacon and softly poached eggs, the combination creates a satisfying meal with classic British flavors. The recipe is easy enough for beginners while producing results that feel both comforting and traditional.

Serving Suggestions

Traditional Potato Drop Scones are delicious for breakfast, brunch, or a relaxed weekend lunch. Add grilled tomatoes, sautéed mushrooms, baked beans, or fresh herbs to create a complete plate. They also pair well with smoked salmon, grilled sausages, or simply a little butter for a lighter meal that still feels wonderfully satisfying.

Storage Tips

Store leftover scones in an airtight container in the refrigerator for up to two days. Reheat them gently in a frying pan or air fryer to restore their crisp exterior before serving. You can also freeze the cooked scones for up to two months and warm them straight from frozen. For additional food storage recommendations, visit the FDA Food Safety website.

Traditional Potato Drop Scones are a wonderful reminder that simple ingredients can create truly satisfying meals. Whether served for breakfast, brunch, or a relaxed weekend lunch, these golden potato scones deliver comforting homemade flavor, timeless British tradition, and a hearty meal that everyone around the table will enjoy.

Teriyaki Chicken Salad

Teriyaki Chicken Salad

Couverts4
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Ingredients

  • 4 boneless skinless chicken breasts, about 125 g each
  • 2 tablespoons sunflower oil
  • 4 tablespoons gluten-free soy sauce
  • 2 garlic cloves finely chopped
  • 2.5 cm piece of fresh root ginger peeled and finely grated
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • juice of 2 limes
  • 100 g herb salad
  • ½ small iceberg lettuce torn into bite-sized pieces
  • 50 g alfalfa or broccoli sprouting seeds

Instructions

  • Put the chicken breasts into a shallow non-metallic dish.
  • Spoon three-quarters of the oil over the chicken, then add half the soy sauce, the garlic and ginger.
  • Turn the chicken to coat in the mixture, cover with clingfilm and leave to marinate in the refrigerator for 30 minutes.
  • Heat a nonstick frying pan until hot.
  • Lift the chicken out of the marinade, add to the pan and fry for 8–10 minutes on each side until dark brown and cooked through.
  • Remove from the pan and set aside.
  • Heat the remaining oil in the pan, add the seeds and fry for 2–3 minutes until lightly toasted.
  • Add the remaining marinade and remaining soy sauce and bring to the boil, then remove from the heat and mix in the lime juice.
  • Mix the herb salad, lettuce and sprouting seeds together, then divide on to 4 serving plates.
  • Thinly slice the chicken and arrange on top.
  • Spoon over the seed dressing and serve immediately.

Notes & Wine Advice

For teriyaki chicken with oriental salad,

marinate the chicken as for Teriyaki chicken salad and make a salad with 200 g carrots, cut into thin strips, 4 spring onions, cut into thin strips, 6 thinly sliced radishes and ½ small head of Chinese leaves, thinly shredded. Fry the chicken as for Teriyaki chicken salad, omit the seeds and then continue with the dressing as for Teriyaki chicken salad. Slice the chicken, arrange on the salad and drizzle with the warm dressing.
Calories per serving 239

Nutrition values

Calories: 320 kcal
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Course; Chicken / Salad
Cuisine; Japanese
Diets; Gluten-Free

Beef Olives

Beef Olives

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Ingredients

  • 1 tablespoon olive oil
  • 2 onions chopped
  • 4 mushrooms chopped
  • 2 streaky bacon rashers chopped
  • 1 garlic clove chopped
  • 1 teaspoon thyme leaves chopped
  • 4 to pside steaks about 150 g each
  • 1 tablespoon gluten-free Dijon mustard
  • 2 carrots peeled and diced
  • 2 celery sticks diced
  • 400 ml gluten-free beef stock
  • 200 ml red wine
  • steamed cabbage and carrots to serve

Instructions

  • Heat half the oil in a frying pan, add half the onion, the mushrooms, bacon and garlic and fry for 3–4 minutes until softened.
  • Stir in the thyme leaves.
  • Spread each steak with a quarter of the mustard, then divide the stuffing mixture between them, roll up and secure with kitchen string.
  • Heat the remaining oil in a flameproof casserole and brown the beef rolls on all sides, then remove from the pan and set aside.
  • Add the remaining onion, the carrots and celery to the pan and cook for 3–4 minutes, then return the beef to the pan with the stock and wine.
  • Bring to a simmer, cover and cook over a low heat for 2 hours.
  • Serve with steamed cabbage and carrots.

Notes & Wine Advice

For serious beef sandwiches,

cut 2 red onions into wedges, then toss with 1 tablespoon olive oil and 1 teaspoon cumin seeds. Place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until starting to char at the edges. Cook 4 x 150 g sirloin steaks in a hot griddle pan until cooked to your liking. Spread 4 thick slices of gluten-free bread with 1 teaspoon gluten-free horseradish sauce each. Top each one with a small handful of rocket leaves. Place the steaks on top, then divide the roasted red onion wedges between them and top with another 4 slices of bread. Serve with homemade chips, if liked.
Calories per serving 465 (not including chips)

Nutrition values

Calories: 340 kcal
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Course; Beef
Diets; Gluten-Free

Chicken Salad Wraps

Chicken salad wraps on rustic wooden table

Chicken Salad Wraps

Couverts4
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Ingredients

  • 4 gluten-free ready-made tortillas
  • 4 tablespoons gluten-free reduced-fat mayonnaise
  • 4 teaspoons gluten-free mango chutney
  • 2 carrots peeled and grated
  • 2 ready-cooked chicken breasts shredded
  • ¼ small cabbage thinly shredded
  • 2 to matoes sliced
  • small handful of coriander leaves
  • salt and pepper

Instructions

  • Lay the tortillas on a clean surface and spread each one with 1 tablespoon of the mayonnaise and 1 tablespoon of the mango chutney.
  • Divide the remaining ingredients between the tortillas and season with salt and pepper.
  • Roll up the wraps to serve.

Notes & Wine Advice

For chicken club sandwiches,

cook 8 unsmoked streaky bacon rashers under a preheated hot grill for 3–4 minutes on each side until crisp. Toast 12 slices of gluten-free bread for 2–3 minutes on each side. Spread 4 slices of the toast with 2 tablespoons gluten-free reduced-fat mayonnaise. Top the slices with some shredded iceberg lettuce, 3 sliced tomatoes and the bacon. Spread 4 more slices of toast with 2 tablespoons gluten-free mango chutney and place on top of the bacon. Cover the mango with 2 sliced ready-cooked chicken breasts and 1 thinly sliced small red onion. Top with the remaining slices of toast and secure each sandwich with 2 cocktail sticks. Slice in half diagonally to serve.
Calories per serving 457

Nutrition values

Calories: 321 kcal
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Course; Chicken / Main Course / Wrap’s
Diets; Gluten-Free

Paneer & Pepper Tikka Masala

Paneer & Pepper Tikka Masala

Couverts4
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Ingredients

  • ½ tablespoon sunflower oil
  • 225 g paneer cheese cubed
  • 2 red peppers cored, deseeded and chopped
  • 2 yellow peppers cored, deseeded and chopped
  • 2 pak choi quartered
  • 75 g gluten-free tikka masala curry paste
  • 150 ml reduced-fat crème fraîche
  • 2 tablespoons chopped coriander leaves

Instructions

  • Heat the oil in a wok or frying pan, add the paneer and cook for 4–5 minutes until golden.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Add the peppers and pak choi to the pan and stir-fry for 4–5 minutes until starting to soften.
  • Stir in the curry paste, add 4 tablespoons of water and cook for a further 8–10 minutes.
  • Stir in the crème fraîche and simmer for 2 minutes, then return the paneer to the pan with the coriander and simmer for 2–3 minutes until heated through.
  • Serve with basmati rice, if liked.

Notes & Wine Advice

For paneer-stuffed peppers,

heat 1 tablespoon olive oil in a frying pan, add ¼ teaspoon mustard seeds, ½ teaspoon turmeric, 1 teaspoon cumin seeds and ½ teaspoon paprika and cook until the mustard seeds start to pop. Add 225 g cubed paneer and cook for 3–4 minutes until golden. Stir in 100 g frozen peas and 1 diced tomato and cook for 1 minute. Cut 2 romano peppers in half, remove the seeds and spoon the paneer mixture into each half. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until the peppers have softened.
Calories per serving 270

Nutrition values

Calories: 398 kcal
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Course; Main Course
Diets; Gluten-Free

Chicken Balti With Whole Spices

Chicken Balti With Whole Spices

Couverts4
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Ingredients

  • 1 onion quartered
  • 2.5 cm piece of fresh root ginger peeled and sliced
  • 3 garlic cloves
  • 2 tablespoons sunflower oil
  • 8 boneless skinless chicken thighs, about 600 g in total, cubed
  • 1 teaspoon cumin seeds roughly crushed
  • 1 cinnamon stick halved
  • 8 cardamom pods roughly crushed
  • 6 cloves
  • ½ teaspoon turmeric
  • 1 teaspoon dried chilli flakes
  • 400 g can chopped tomatoes
  • 600 ml gluten-free chicken stock
  • small bunch of coriander torn
  • 25 g toasted flaked almonds to garnish

Instructions

  • Place the onion, ginger and garlic in a food processor and whizz until finely chopped.
  • Alternatively, chop with a knife.
  • Heat the oil in a medium saucepan, add the chicken and fry, stirring, for 5 minutes until lightly browned.
  • Stir in the chopped onion mixture and fry for 2–3 minutes until softened.
  • Stir in the spices and chilli flakes and cook for 1 minute, then mix in the tomatoes and stock.
  • Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through.
  • Add the coriander and cook for 1 minute, then spoon into 4 bowls.
  • Sprinkle with the almonds and serve with rice, if liked.

Notes & Wine Advice

For chicken balti with mushrooms & spinach,

omit the cumin seeds, cardamom, cloves, turmeric and chilli flakes and stir in 2 tablespoons medium-hot gluten-free balti curry paste instead. Mix in 125 g sliced cup mushrooms and cook as for Chicken balti with whole spices. Stir in 150 g baby spinach leaves along with the coriander at the end and cook until the spinach has just wilted.
Calories per serving 324

Nutrition values

Calories: 320 kcal
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Course; Chicken / Main Course
Diets; Gluten-Free

Spicy Prawn Tacos

Spicy Prawn Tacos

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Ingredients

  • 1 tablespoon olive oil
  • juice of 1 lime
  • 2 garlic cloves peeled and crushed
  • ½ red chilli deseeded and finely chopped
  • 400 g raw peeled king prawns
  • 8 gluten-free corn taco shells
  • 1 romaine lettuce shredded
  • 200 g ready-made guacamole
  • 200 g ready-made tomato sals

Instructions

  • Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns.
  • Leave to marinate for 20 minutes.
  • Heat the tacos according to the packet instructions.
  • Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.
  • Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.

Notes & Wine Advice

For spicy prawn soup,

pour 900 ml gluten-free fish stock into a pan and add 2 chopped red chillies, 2 crushed garlic cloves, 1 crushed lemon grass stalk and a 2 cm (¾ inch) piece of fresh root ginger, peeled and sliced, and simmer for 15 minutes. Add 300 g raw peeled king prawns and 3 sliced spring onions and cook for 2–3 minutes until the prawns turn pink and are just cooked through, then stir in 2 chopped pak choi, a small bunch each of chopped mint and coriander and 50 g bean sprouts. Cook for a further 3–4 minutes, then squeeze in the juice of ½ lime and serve.
Calories per serving 101

Nutrition values

Calories: 365 kcal
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Course; Fish / Taco’s
Diets; Gluten-Free

Roasted Butternut & Cashew Soup

Roasted Butternut & Cashew Soup

Couverts4
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Ingredients

  • 1 kg butternut squash peeled, deseeded and chopped into 1 cm chunks
  • 2 tablespoons olive oil
  • 1 tablespoon chopped sage
  • 2 tablespoons pumpkin seeds
  • 1 onion chopped
  • 1 garlic clove chopped
  • ½ tablespoon mild curry powder
  • 2 tablespoons cashew nuts
  • 600 ml hot gluten-free vegetable stock
  • 8 tablespoons natural yogurt
  • salt and pepper

Instructions

  • Place the squash in a roasting tin and toss with 1 tablespoon of the oil and the sage.
  • Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until tender and golden.
  • Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted.
  • Set aside.
  • Heat the remaining oil in a saucepan, add the onion and garlic and cook for 4–5 minutes until softened.
  • Stir in the curry powder and cook for a further minute, stirring.
  • Add the roasted squash, cashews and stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.
  • Stir in the yogurt.
  • Using a hand-held blender, blend the soup until smooth.
  • Season to taste.
  • Ladle the soup into 4 bowls and serve sprinkled with the toasted pumpkin seeds.

Notes & Wine Advice

For butternut & sage colcannon,

cook 750 g peeled, deseeded and chopped butternut squash and 300 g peeled and chopped potatoes in a saucepan of boiling water for 12–15 minutes until tender. Meanwhile, cook ½ shredded Savoy cabbage in a separate pan of boiling water for 4–5 minutes, then drain and keep warm. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Drain the squash and potatoes, then mash in the pan with 1 tablespoon natural yogurt, 1 tablespoon chopped sage and 25 g butter. Season well and stir in the cabbage. Serve topped with the poached eggs.
Calories per serving 300

Nutrition values

Calories: 317 kcal
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Course; Nuts / Soup
Diets; Gluten-Free