Savoy Cabbage With Shallots Fennel Seeds Recipes
SAVOY CABBAGE WITH SHALLOTS & FENNEL SEEDS
Soften shallots before stir-frying with cabbage and fennel seeds for a low fat, healthy side dish - perfect with a hearty roast dinner
Provided by Sara Buenfeld
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 77 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC
Provided by Lillian Chou
Categories Garlic Side Sauté Quick & Easy St. Patrick's Day Dinner Cabbage Green Onion/Scallion Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Chop scallions, reserving white and dark green parts separately.
- Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
SAUTEED CABBAGE WITH FENNEL
Make and share this Sauteed Cabbage With Fennel recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a very large skillet, heat oil on medium-high heat.
- Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
- Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.
SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.
SWEET-AND-SOUR RED CABBAGE AND FENNEL
Categories Vegetable Side Christmas Vinegar Fennel Winter Oktoberfest Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 10
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
- Transfer to bowl. Garnish with re-served fennel fronds and serve.
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