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Sauteed Tuscan cabbage

  • 0:05 Prep
  • 0:15 Cook
  • 6 Servings


  • 2 tablespoons olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fennel seeds
  • 2 bunches Tuscan cabbage, coarsely shredded
  • 250ml (1 cup) water
  • 2 tablespoons white balsamic vinegar


  • 1
    Heat the oil in a large frying pan over medium heat. Add the onion, garlic and fennel seeds, and cook, stirring often, for 4 minutes or until the onion is soft but not coloured.
  • 2
    Stir in the cabbage. Add half the water. Cover and cook, stirring once, for 5 minutes. Add the remaining water. Cook, covered, stirring once, for a further 5 minutes or until the cabbage is tender.
  • 3
    Season the cabbage mixture with salt and pepper. Stir in the vinegar to serve.

Source: taste.com.au


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