FEN­NEL BRAISED CAB­BAGE WEDGES

Weight Watchers Magazine (Australia) - - Festive Fare -

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.

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