Sauteed cabbage with fennel, prosciutto and currants

Cooking Meat Sauteed cabbage with fennel, prosciutto and currants

The fennel seeds make this cabbage dish a fabulous side for grilled or roasted pork.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Heat the oil in a large, deep frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until soft. Add the prosciutto, currants and fennel seeds. Stir for 3 minutes or until aromatic.
  2. Stir in the cabbage for 2 minutes or until well combined. Stir in the water. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes or until the cabbage is tender.
  3. Add the vinegar and stir for 1 minute or until the liquid evaporates. Season with pepper. Remove from heat and stir in the parsley. Sprinkle with pine nuts.

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1 tbsp olive oil
1 small red onion, halved, thinly sliced
100g prosciutto, coarsely chopped
2 tbsp currants
1 tsp fennel seeds
800g red cabbage, thinly sliced
2 tbsp water
1 tbsp apple cider vinegar
1/4 cup chopped fresh continental parsley
2 tbsp pine nuts, toasted

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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