POINTED CABBAGE IN WHITE WINE WITH FENNEL SEEDS

Pointed cabbage in white wine with fennel seeds image

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

Provided by Mark Sargeant

Time 25m

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 97 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein