Savoy Cabbage with Spinach & Leeks

Ingredients
& allergens Nutritional
information Chef's
method

200g Flora plant cream
100g carrots
150g leeks
100g celery
60g spinach
400g Savoy cabbage

Suitable for: Allergens:

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Nutritional Information	Per 100g	Per dish (225g)
Energy	462 kj 112 kcal	1039 kj 251 kcal
Fat	10.0g	22.5g
of which Saturate	4.5g	10.1g
Carbohydrate	4.0g	9.0g
of which Sugars	3.3g	7.4g
Fibre	2.6g	5.9g
Protein	1.4g	3.2g
Salt	0.08g	0.2g

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Finely dice carrots, leeks and celery and pan fry in a little oil.
Add cream and reduce for 5 minutes.
Add sliced cabbage and cook for 5 minutes until wilted.
Stir in spinach and cook for 1 minute.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using cream.

CO₂ use
Saving 350 g
Land use
Saving 6 m²
Water use
Saving 590 L