Cabbage Aglio e Olio

Name: Cabbage Aglio e Olio
Yield: 631 g
Ingredients: Original Chicken Breast Vienna Sausage 64 pack; Frozen Raw Cocktail Shrimp (Whiteleg) 100 serving; Steamed Cabbage 400 g; Whole Black Peppercorns 2 serving; Dried Vietnamese Chili Peppers 10 serving; Minced Garlic 15 teaspoon; Olive Oil 40 spoon

Difficulty NORMAL 770 kcal

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Ingredients

Main ingredients

Original Chicken Breast Vienna Sausage 1 pack
Frozen Raw Cocktail Shrimp (Whiteleg) 1 serving
Steamed Cabbage 400 g

Seasonings/Sauce

Whole Black Peppercorns 2 serving
Dried Vietnamese Chili Peppers 10 serving
Minced Garlic 15 teaspoon
Olive Oil 40 spoon

Nutrition summary

Carbohydrates 42.49 g 22%

Protein 37.27 g 19%

Fat 51.88 g 59%

Serving size 631g

Cooking steps

1

Wash the cabbage thoroughly and cut into bite-sized pieces.
2

Slice the garlic thinly.
3

Heat olive oil in a pan and sauté the garlic over medium-low heat.
4

When the garlic is fragrant, add the cabbage and season with salt and pepper.
5

Stir-fry until the cabbage is slightly wilted.
6

Place the finished cabbage aglio e olio in a bowl.

Cabbage Aglio e Olio

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