Cabbage with fennel, chilli & garlic
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 garlic clove, finely sliced
- ½ red chilli, finely sliced
- 1 pointed or hispi cabbage, cut into 6 wedges
Method
- STEP 1
Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 mins until the seeds start to crackle and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will soon start to wilt.
- STEP 2
Cook for 3-4 mins until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.
