Savoy cabbage with shallots & fennel seeds
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Savoy cabbage with shallots & fennel seeds

By Sara Buenfeld

Soften shallots before stir-frying with cabbage and fennel seeds for a low fat, healthy side dish – perfect with a hearty roast dinner

  • Prep:20 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 77
  • fat 3g
  • saturates 1g
  • carbs 6g
  • sugars 5g
  • fibre 5g
  • protein 3g
  • salt 0.1g

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

  1. 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.

  2. 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.

  3. 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.

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