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  1. Home
  2. healthy christmas

Savoy cabbage with shallots & fennel seeds

This healthy side dish is the perfect accompaniment with a roast dinner. - by Chantal Walsh
  • 08 Feb 2016
Savoy cabbage with shallots & fennel seeds
Cook: 50 Minutes - easy - Serves 8 - Vegetarian - Vegan - gluten-free - dairy-free - egg-free - paleo - pregnancy-safe
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This healthy side dish is the perfect accompaniment with a roast dinner.

Ingredients

300 g 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

150 ml 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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