FENNEL BRAISED CABBAGE WEDGES
Smartpoints VALUE PER SERVE 3 SERVES 8 PREP 15 mins COOKING TIME 15 mins
1 whole mini red cabbage, cut into 8 wedges ¼ cup (60ml) olive oil 2 eschalots, finely chopped 2 garlic cloves, crushed 100g 97% fat-free short cut bacon,
finely chopped 2 tsp wholegrain mustard 1½ tbs red wine vinegar 1 tsp fennel seeds, lightly crushed ¼ cup finely chopped fresh chives
1 Boil, steam or microwave cabbage wedges until tender. Drain. 2 Heat oil in a large frying pan over medium-high heat. Cook eschalots, garlic and bacon, stirring, for 5 minutes or until eschalots are tender. Stir in mustard and vinegar until combined. Transfer to a small jug. 3 Return pan to medium-high heat. Add cabbage and scatter with fennel. Cook for 2-3 minutes on each side or until golden brown and heated through. 4 Serve cabbage drizzled with mustard dressing and scattered with chives.
THIS RECIPE IS Lactose Free; Gluten Free.