Savoy cabbage with shallots & fennel seeds

Savoy cabbage with shallots & fennel seeds

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Prep: 20 mins Cook: 30 mins

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal77
  • fat3g
  • saturates1g
  • carbs6g
  • sugars5g
  • fibre5g
  • protein3g
  • salt0.1g
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Ingredients

  • 300g pack small shallots
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large garlic cloves, sliced
  • 1 tsp fennel seeds, lightly crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 Savoy cabbage (outer leaves discarded) quartered, cored and shredded
  • 150ml hot vegetable stock

Method

  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.

  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.

  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.

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