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Nutrition: Per serving (6)

  • kcal54
  • fat2g
    low
  • saturates0g
  • carbs5g
  • sugars0g
  • fibre4g
  • protein2g
  • salt0.07g

Method

  • step 1

    Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 mins until the seeds start to crackle and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will soon start to wilt.

  • step 2

    Cook for 3-4 mins until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.

Recipe from Good Food magazine, May 2021

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A star rating of 5 out of 5.3 ratings
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