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
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Prep:5 mins
Cook:15 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 54
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fat 2g
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saturates 0g
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carbs 5g
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sugars 0g
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fibre 4g
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protein 2g
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salt 0.07g
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
Method
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.
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.