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Sauteed cabbage with fennel, prosciutto and currants
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Fennel seed-infused cabbage: a perfect match for grilled or roasted pork.
Ingredients:
  • 1 small red onion, halved, thinly sliced
  • 100g prosciutto, coarsely chopped
  • 40.00 ml currants
  • 1 tsp fennel seeds
  • 800g red cabbage, thinly sliced
  • 40.00 gm water
  • 20.00 ml apple cider vinegar
  • 40.00 ml pine nuts, toasted
Instructions:
  • In a large, deep frying pan over medium heat, warm the oil. Cook the onion until soft, then add prosciutto, currants, and fennel seeds. Stir until aromatic.
  • Combine the cabbage for 2 minutes until fully mixed. Then add water. Simmer on medium-low heat, covered, for 10 minutes, stirring occasionally until cabbage is tender.
  • Pour in the vinegar and stir continuously until the liquid evaporates. Season generously with pepper, then take the pot off the heat and mix in the fresh parsley. Finish off by sprinkling the dish with pine nuts.

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