Serves 8: Prep 20 mins: Cook 30 mins
Ingredients
300g Small Shallots
2 tbsp Rapeseed Oil
2 Large Garlic Cloves, sliced
1 tsp Fennel Seeds
1 Savoy Cabbage, outer leaves discarded, quartered, cored and shredded
150ml Hot Vegetable Stock
Method
1/Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
2/Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
3/Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.