Pointed cabbage in white wine with fennel seeds
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Pointed cabbage in white wine with fennel seeds

By Mark Sargeant

Contains pork – recipe is for non-Muslims only

For a quick version of sauerkraut, try cabbage simmered in white wine, with onion and herbs. The acidity of this side dish pairs beautifully with the unctuousness of roast pork

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 97
  • fat 4g
  • saturates 1g
  • carbs 5g
  • sugars 4g
  • fibre 3g
  • protein 2g
  • salt 0g

Ingredients

  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 large onion, sliced
  • 1 large pointed cabbage, core removed, shredded
  • 250ml dry white wine
  • 1 tbsp white wine vinegar
  • ½ small bunch coriander, roughly chopped

Method

  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.

  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.

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