lemon & sage stuffed pork loin
Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots
Pointed cabbage in white wine with fennel seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 large onionsliced
- 1 large pointed cabbagecore removed, shredded
- 250ml dry white wine
- 1 tbsp white wine vinegar
- ½ small bunch corianderroughly chopped
Nutrition: per serving
- kcal97
- fat4glow
- saturates1g
- carbs5g
- sugars4g
- fibre3g
- protein2g
Method
step 1
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.
step 2
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.
