Pointed cabbage in white wine with fennel seeds

• olive oil↗2 tbsp tbsp
• fennel seeds1 tsp tsp
• large onion↗1

  sliced

• large pointed cabbage↗1

  core removed, shredded

• dry white wine↗250ml ml
• white wine vinegar↗1 tbsp tbsp
• coriander½ small bunch

  roughly chopped

Step-by-step instructions

1. 1

   In a large saucepan, heat the olive oil, add the fennel seeds and toast for 1 min to release the flavour. Stir in the onion and cook gently for 2 mins, then stir in the cabbage to coat in the oil and fennel.

2. 2

   Pour in the white wine and vinegar, allow to reduce by about half for 5 mins, then simmer on the hob for another 5 mins until the cabbage is cooked and the sauce has thickened slightly. Stir in the coriander and serve.