- 0:10 Prep
- 0:20 Cook
- 6 Servings
- Capable cooks
The fennel seeds make this cabbage dish a fabulous side for grilled or roasted pork.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, halved, thinly sliced
- 100g prosciutto, coarsely chopped
- 2 tablespoons currants
- 1 teaspoon fennel seeds
- 800g red cabbage, thinly sliced
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh continental parsley
- 2 tablespoons pine nuts, toasted
Method
- Step 1Heat the oil in a large, deep frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until soft. Add the prosciutto, currants and fennel seeds. Stir for 3 minutes or until aromatic.
- Step 2Stir in the cabbage for 2 minutes or until well combined. Stir in the water. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes or until the cabbage is tender.
- Step 3Add the vinegar and stir for 1 minute or until the liquid evaporates. Season with pepper. Remove from heat and stir in the parsley. Sprinkle with pine nuts.
Nutrition
510 kj
Energy
7.5g
Fat Total
1g
Saturated Fat
6g
Fibre
6g
Protein
7.5g
Carbs (total)
All nutrition values are per serve
Notes
Try this: Make a red risotto – swap white wine for red and stir in shredded red cabbage and finely chopped prosciutto.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Australian Good Taste
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