Savoy cabbage with shallots & fennel seeds

• pack small shallots↗300g g
• olive oil↗2 tbsp tbsp
• large garlic cloves↗2

  sliced

• fennel seeds1 tsp tsp

  lightly crushed

• Savoy cabbage↗1

  (outer leaves discarded) quartered, cored and shredded

• hot vegetable stock↗150ml ml

Step-by-step instructions

1. 1

   Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.

2. 2

   Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.

3. 3

   Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.