Savoy cabbage with shallots & fennel seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 300g pack small shallots
- 2 tbsp olive oil
- 2 large garlic clovessliced
- 1 tsp fennel seedslightly crushed
- 1 Savoy cabbage(outer leaves discarded) quartered, cored and shredded
- 150ml hot vegetable stock
Nutrition: per serving
- kcal77
- fat3glow
- saturates1g
- carbs6g
- sugars5g
- fibre5g
- protein3g
- salt0.1g
Method
step 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.
step 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.
step 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.
