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.

Recipe «Sauteed Tuscan cabbage» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. Season the cabbage mixture with salt and pepper. Stir in the vinegar to serve.