Savoy Cabbage with Shallots & Fennel Seeds recommended by Hayley

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

Prep: 20 mins

Cook: 30 mins

Serves 8

  • 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
  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.
Share if you like!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
This entry was posted in recipe and tagged . Bookmark the permalink.