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  • Onions (roughly chopped) 200.0 g
  • 300g White cabbage (shredded
  • 300g Red cabbage (shredded)
  • 300g Spinach (shredded)
  • Butter 60.0 g
  1. Spinach:

    15 minutes
    • In a pot, heat the butter, and saut√© the onions until soft, then add the cabbage and cook for a further 5 minutes.
    • Add the Knorr Aromat and spinach, and cook for another 5 ‚Äď 7 minutes until the moisture has evaporated, then serve.
  2. Chef’s Tip:

    • Add crushed garlic and chopped chillies to make it spicy.