Pointed Cabbage In White Wine With Fennel Seeds Food

POINTED CABBAGE IN WHITE WINE WITH FENNEL SEEDS

Steps:

• 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.
• 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.

BRAISED CABBAGE

Steps:

• Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

CABBAGE WITH FENNEL, CHILLI & GARLIC

Steps:

• 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.

SAUTEED CABBAGE WITH FENNEL

Steps:

• In a very large skillet, heat oil on medium-high heat.
• Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
• Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.