Healthy autumn recipe for 6 people, takes only 15 mins; recipe has olive oil, fennel seed, onion, cabbage, dry white wine, white wine vinegar and coriander.
Pointed cabbage in white wine with fennel seeds
Course: Healthy autumn
Servings
6
servings
Prep time
10 mins
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
Directions
- 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.
