Sauteed cabbage with fennel, prosciutto and currants

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

Recipe «Sauteed cabbage with fennel, prosciutto and currants» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.