Pointed cabbage in white wine with fennel seeds

2 of 5-a-day easy cabbage recipe fennel gluten free good 4 you low fat sunday side dish vegetarian cabbage recipe winter

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Source

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

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.