As an alternative use a can of baby corn or frozen corn kernals instead of the corn cob. Serve as a side dish, or turn into a more substantial dish by adding minced chicken, extra corn, onion, mushrooms and celery. If you have leftovers, they can easily be turned into fritters by adding 1 egg + 2 Tbsp milk + 2 Tbsp flour to half the cabbage mix.
1/4
green or red cabbage, sliced
1
corn cob, cooked and kernels sliced off or use a can of baby corn
1 1/2 tbsp
lime juice
1 tsp
sesame oil
1 tsp
red chilli, chopped
2 tsp
fish sauce
2 tbsp
coriander, chopped
Per serve
Energy
286kJ
Saturated Fat
0.3g
Total Carbohydrate
10.5g
Dietary Fibre
1.9g
Sodium
197mg
Method
Heat non-stick frying pan over medium heat
Cook cabbage for 3 minutes or until wilted
Stir through other ingredients, heat and serve
Tip
As an alternative use a can of baby corn or frozen corn kernals instead of the corn cob. Serve as a side dish, or turn into a more substantial dish by adding minced chicken, extra corn, onion, mushrooms and celery. If you have leftovers, they can easily be turned into fritters by adding 1 egg + 2 Tbsp milk + 2 Tbsp flour to half the cabbage mix.
Method
Heat non-stick frying pan over medium heat
Cook cabbage for 3 minutes or until wilted
Stir through other ingredients, heat and serve
Tip
As an alternative use a can of baby corn or frozen corn kernals instead of the corn cob. Serve as a side dish, or turn into a more substantial dish by adding minced chicken, extra corn, onion, mushrooms and celery. If you have leftovers, they can easily be turned into fritters by adding 1 egg + 2 Tbsp milk + 2 Tbsp flour to half the cabbage mix.
