Cabbage with fennel, chilli and garlic

• olive oil↗1 tbsp tbsp
• fennel seeds↗1 tsp tsp
• garlic clove↗1

  thinly sliced

• red chilli↗½

  thinly sliced

• cabbage↗1 pointed or hispi

  cut into 6 pieces

Step-by-step instructions

1. 1

   Heat the oil in a large skillet or wok and sauté the fennel seeds, garlic and chilli for 1‑2 minutes until the seeds start to pop and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will quickly wilt.

2. 2

   Cook for 3‑4 minutes until the cabbage begins to brown at the edges, then increase the heat and add about 50 ml of water. Simmer the cabbage for a few more minutes until all the water evaporates and the cabbage softens but retains its shape. Transfer to a serving plate.