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Cabbage with fennel, chilli & garlic

Cabbage with fennel, chilli & garlic served as a side dish

Cabbage with fennel, chilli & garlic

Name: Cabbage with fennel, chilli & garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 tsp fennel seeds; 1 garlic clove finely sliced; ½ red chilli finely sliced; 1 pointed or hispi cabbage cut into 6 wedges

Barney Desmazery

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.4 ratingsRate

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Enjoy this fiery, flavourful side dish with tender roast pork. The cabbage can be roasted or cooked on the hob if you're lacking oven space

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 tsp fennel seeds
1 garlic clove

finely sliced
½ red chilli

finely sliced
1 pointed or hispi cabbage

cut into 6 wedges

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Nutrition: Per serving (6)

kcal54
fat2g

low
saturates0g
carbs5g
sugars0g
fibre4g
protein2g
salt0.07g

Method

step 1

Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 mins until the seeds start to crackle and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will soon start to wilt.
step 2

Cook for 3-4 mins until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.

Recipe from Good Food magazine, May 2021

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A star rating of 5 out of 5.4 ratings

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