Savoy Cabbage With Shallots Fennel Seeds Recipes

Steps:

• 1. Free the cabbage leaves from the head; rinse them, drain, and coarsely shred them. Peel and slice the onions. Mince the garlic and mix with rosemary and sage. Mince the parsely separately and set aside.
• 2. In a large pot, heat the butter and oil; add the garlic mixture and the onions. Cook, stirring, until the onions are transparent. Add the cabbage leaves and continue cooking, stirring occasinally, for 10 more minutes.
• 3. Sprinkle the wine and vegetable broth into the pot, add the fennel, caraway, and salt and pepper to taste.
• 4. Mix well, cover the pot, reduce the heat to low, and simmer the cabbage for about an hour. When done, transfer the cabbage to a heated bowl, garnish it with the parsley, and serve at once.

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.