Fennel braised cabbage wedges
700 g, (1 whole mini), cut into 8 wedges
¼ cup(s), (60ml)
2 whole, finely chopped
2 clove(s), crushed
100 g, finely chopped
Red wine vinegar
1 tsp, lightly crushed
¼ cup(s), finely chopped, finely chopped
- Boil, steam or microwave cabbage wedges until tender. Drain.
- Heat oil in a large frying pan over medium-high heat. Cook eschalots, garlic and bacon, stirring, for 5 minutes or until eschalots are tender. Stir in mustard and vinegar until combined. Transfer to a small jug.
- Return pan to medium-high heat. Add cabbage and scatter with fennel. Cook for 2-3 minutes on each side or until golden brown and heated through.
- Serve cabbage drizzled with mustard dressing and scattered with chives.