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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/2 large savoy cabbage |
1 medium onion, finely chopped |
100 ml extra virgin olive oil |
3 garlic cloves, crushed |
1 teaspoon fennel seed |
1/2 teaspoon salt, flakes or 1/2 teaspoon sea salt |
fresh ground black pepper |
1 tablespoon balsamic vinegar |
Directions:
1. Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly.
2. Put the onion in the olive in a medium saucepan and cook gently until a good golden colour.
3. Add the garlic cook 1 minute, then add the fennel seeds and cabbage.
4. Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar.
5. Cover with lid and cook very gently for 45 minutes turning often.
6. If the cabbage dries up add 1 tablespoon of water.
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