Cabbage with fennel, chilli & garlic

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 54
  • fat 2g
  • saturates 0g
  • carbs 5g
  • sugars 0g
  • fibre 4g
  • protein 2g
  • salt 0.07g


  • 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


  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.

  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.

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