Fennel brings this dish together. It tastes of aniseed, a flavour I have never liked, but it has become my favourite herb. This cabbage, carrot and fennel medley recipe is made with the minimum of fuss but transforms this simple vegetable combo. Very few ingredients, as well as being a quick and easy side dish.
Serves 2 as a side dish
Ingredients
- Olive oil 1 tbsp
- Butter or Plant butter 1 knob
- Garlic clove 1, crushed
- Cabbage white half large or 1 small, chopped bite-sized
- Carrots 2-3, chopped into matchsticks julienne style
- Fennel 1 tsp dried or 1 tbsp fresh, chopped
Method
Step 1
Heat the oil and butter in a wide pan with a lid. Add the carrots and cook for a few minutes. Add the garlic, cooking for a further minute.
Step 2
Now add the cabbage, stir to toss in the pan. The cabbage will shrink a little within a couple of minutes.
Step 3
Add the fennel and a good splash of water. Toss together and cover with the lid. Leave to cook for several minutes, stirring occasionally. If the pan looks dry, add a little more water to prevent the cabbage from burning.
Step 4
When the cabbage is cooked to your liking. Season well and serve hot to accompany anything. Make this cabbage, carrot and fennel medley recipe and it will really bring out the flavour of fish and omelettes.
TIP: Don’t let the cabbage burn as this may add a slightly bitter taste.
