Sauteed Tuscan cabbage

Cabbage by name only, this leafy green looks nothing like its pale cousins - use its dark crinkly leaves in Italian-style sides, soups and pastas.

Heat the oil in a large frying pan over medium heat. Add the onion, garlic and fennel seeds, and cook, stirring often, for 4 minutes or until the onion is soft but not coloured.
Stir in the cabbage. Add half the water. Cover and cook, stirring once, for 5 minutes. Add the remaining water. Cook, covered, stirring once, for a further 5 minutes or until the cabbage is tender.
Season the cabbage mixture with salt and pepper. Stir in the vinegar to serve.

Source

2 tbsp olive oil

2 brown onions, halved, thinly sliced

2 garlic cloves, thinly sliced

2 tsp fennel seeds

2 bunches Tuscan cabbage, coarsely shredded

250ml water

2 tbsp white balsamic vinegar

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