- Cook Time: 10 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 97
- Carbohydrate Content: 5g
- Fat Content: 4g
- Fiber Content: 3g
- Protein Content: 2g
- Saturated Fat Content: 1g
- Sodium Content: g
- Sugar Content: 4g
Pointed cabbage in white wine with fennel seeds Recipe
Pointed cabbage in white wine with fennel seeds is a Healthy autumn recipe for 6 people, takes only 15 mins; recipe has olive oil, fennel seed and onion.
Ingredients
- Coriander - 1/2 small bunch coriander, roughly chopped
- Olive Oil - 2 tbsp olive oil
- Onion - 1 large onion, sliced
- White Wine Vinegar - 1 tbsp white wine vinegar
- Fennel Seed - 1 tsp fennel seeds
- Dry White Wine - 250ml dry white wine
- Cabbage - 1 large pointed cabbage, core removed, shredded
Instructions
- 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.
- 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.
