Savoy cabbage with shallots & fennel seeds

1 of 5-a-day 200 kcal or less 30-60 minutes christmas dinner christmas side dish folate make ahead sunday lunch side dish vitamin c winter

N/A

Source

Ingredients

300g pack small shallots

2 tbsp olive oil

2 large garlic cloves , sliced

1 tsp fennel seeds , lightly crushed

1 Savoy cabbage (outer leaves discarded) quartered, cored and shredded

150ml hot vegetable stock

Method

Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.

Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.

Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.