Fennel braised cabbage wedges

3
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate

Ingredients

red cabbage

700 g, (1 whole mini), cut into 8 wedges

olive oil

¼ cup(s), (60ml)

eschalot(s)

2 whole, finely chopped

garlic

2 clove(s), crushed

HANS Smallgoods, Bacon, 97% Fat Free

100 g, finely chopped

wholegrain mustard

2 tsp

red wine vinegar

1½ tbs

fennel seeds

1 tsp, lightly crushed

fresh chives

¼ cup(s), finely chopped, finely chopped

Instructions

  1. Boil, steam or microwave cabbage wedges until tender. Drain.
  2. 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.
  3. 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.
  4. Serve cabbage drizzled with mustard dressing and scattered with chives.

Start eating better than ever!