Cabbage with Fennel

---

Cabbage is an excellent source of vitamins and minerals, although these tend to be left in the cooking liquid if boiled for too long. It’s therefore important to shred the cabbage and cook it for as little time as possible.

Using fennel seeds adds another dimension to this great vegetable.

For four people you will need:

450g white cabbage
2 onions
30g butter
1 tsp fennel seeds
1 tsp white vinegar
salt and pepper to taste

Peel and finely slice the onions, then cook them gently in the butter until soft. A skillet is best for this, since it allows excess water to evaporate easily.

Cook the cabbage in simmering salted water for exactly five minutes and drain well. Add the drained cabbage to the onion and toss together over a low heat to drive off any excess moisture.

Add the fennel seeds and vinegar, stir in well and allow to heat through. Season with salt and pepper. Serve immediately.

print this page