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Pointed cabbage in white wine with fennel seeds

Pointed cabbage in white wine with fennel seeds

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal97
low infat4g
saturates1g
carbs5g
sugars4g
fibre3g
protein2g
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Ingredients

  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 large onion , sliced
  • 1 large pointed cabbage , core removed, shredded
  • 250ml dry white wine
  • 1 tbsp white wine vinegar
  • ½ small bunch coriander , roughly chopped

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2016

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Overall rating

A star rating of 4 out of 5.3 ratings
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