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Savoy cabbage with shallots & fennel seeds

Savoy cabbage with shallots & fennel seeds

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Soften shallots before stir-frying with cabbage and fennel seeds for a low fat, healthy side dish - perfect with a hearty roast dinner

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal77
low infat3g
saturates1g
carbs6g
sugars5g
fibre5g
protein3g
salt0.1g
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Ingredients

  • 300g pack small shallots
  • 2 tbsp olive oil
  • 2 large garlic cloves , sliced
  • 1 tsp fennel seeds , lightly crushed
  • 1 Savoy cabbage (outer leaves discarded) quartered, cored and shredded
  • 150ml hot vegetable stock

Method

  • STEP 1

    Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.

  • STEP 2

    Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.

  • STEP 3

    Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.

Goes well with

Recipe from Good Food magazine, November 2014

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