Recipe for Red Cabbage, Chestnut and Mushroom Saute

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 tbl	Vegetable oil
1 lrg	Onion, cut into wedge shaped slices
1 x	Red cabbage, core removed and finely shredded
10 oz	Open cup mushrooms, sliced
1 x	Courgette, sliced
1 x	7 ounces can sweekorn kernels, drained
1 x	12 ounces ca whole peeled chestnuts
2 tbl	Fresh coriander, chopped

Instructions:

Instructions: 1. Heat oil in a large frying pan.

2. Add onion and red cabbage, cover and cook over a gentle heat for about 8 minutes, stirring occasionally.

3. Add mushrooms and courgette, recover and cook for 5 minutes.

4. Add remaining ingredients and cook for about 3 minutes.

5. Serve immediately with rice.

Note: Suitable for vegans

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