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Simple Sautéed Cabbage with Fennel Seed – vegetarian recipe
Stav Kogan

Simple Sautéed Cabbage with Fennel Seed

This simple, peasant-style sautéed cabbage recipe transforms a humble ingredient into a tender, flavorful side dish with the warm, sweet, licorice-like notes of toasted fennel seed. A wonderfully rustic accompaniment that comes together in minutes.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings: 4 serving
Calories: 110
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (14 g / 0.49 oz) butter
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • ½ teaspoon (1 g / 0.04 oz) fennel seed
  • 6 cups / 1¼ pounds / 567g (20 oz) finely chopped green cabbage
  • Salt and freshly ground black pepper, to taste
  • For a vegan version, simply use 2 tablespoons (30 ml / 1 fl oz) of oil or substitute the dairy butter with your favorite plant-based butter.
  • Use a large skillet to avoid overcrowding the pan. This allows the cabbage to sauté and get a little color rather than just steaming.
  • A squeeze of fresh lemon juice or a splash of apple cider vinegar at the end will brighten up the flavors and cut through the richness.

Method
 

  1. In a large skillet or Dutch oven, melt the butter with the oil over medium heat.
  2. Add the fennel seed and toast for about 1 minute, stirring constantly, until fragrant.
  3. Add the finely chopped cabbage to the skillet.
  4. Sauté for 5 minutes, tossing frequently with tongs, until the cabbage begins to wilt.
  5. Cover the pan, reduce the heat to medium-low, and cook for 10 more minutes, or until the cabbage is tender to your liking.
  6. Stir occasionally to prevent sticking.
  7. Season with salt and pepper to taste.
  8. Serve immediately.
  9. Don't skip toasting the fennel seeds. This crucial step blooms their aromatic oils, infusing the entire dish with a deeper, more complex flavor.

Nutrition

Calories: 110kcalCarbohydrates: 8gProtein: 2gFat: 8g

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