Name: Savoy cabbage with shallots & fennel seeds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: British
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

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Savoy cabbage with shallots & fennel seeds

Savoy cabbage with shallots & fennel seeds

Sara Buenfeld

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Serves 8

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.9 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal77
fat3g

low
saturates1g
carbs6g
sugars5g
fibre5g
protein3g
salt0.1g

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.

Recipe from Good Food magazine, November 2014

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A star rating of 4.9 out of 5.10 ratings

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