Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Heat 2 tbsp of vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves.

Shred the leaves from half a head of cabbage, removing any tough leaf stems. Braising. Best for: red cabbage, white cabbage Cover and cook for 3 mins until just tender.