- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large pointed cabbage, core removed, shredded
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
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.
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.