Pointed cabbage in white wine with fennel seeds
- Preparation and cooking time
- Serves 6
- 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
- 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.