Pointed cabbage in white wine with fennel seeds

Pointed cabbage in white wine with fennel seeds

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 6

For a quick version of sauerkraut, try cabbage simmered in white wine, with onion and herbs. The acidity of this side dish pairs beautifully with the unctuousness of roast pork

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal97
  • fat4g
  • saturates1g
  • carbs5g
  • sugars4g
  • fibre3g
  • protein2g
  • saltg
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large pointed cabbage, core removed, shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 250ml dry white wine
  • 1 tbsp white wine vinegar
  • ½ small bunch coriander, roughly chopped

Method

  1. In a large saucepan, heat the olive oil, add the fennel seeds and toast for 1 min to release the flavour. Stir in the onion and cook gently for 2 mins, then stir in the cabbage to coat in the oil and fennel.

  2. Pour in the white wine and vinegar, allow to reduce by about half for 5 mins, then simmer on the hob for another 5 mins until the cabbage is cooked and the sauce has thickened slightly. Stir in the coriander and serve.

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