The BBC Good Food logo
Pointed cabbage in white wine with fennel seeds

Pointed cabbage in white wine with fennel seeds

By
Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content