FRANKFURTERS WITH FEN­NEL & RED CAB­BAGE

SERVES 4

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• 1 large bulb fen­nel, sliced • 2 baby red cabbages, shred­ded • 3 star anise • 2 tbsp xyl­i­tol • 2 tbsp ap­ple cider vine­gar • ½ cup home­made chicken stock • 3 tbsp but­ter • hi­malayan salt and black pep­per • 4 frank­furter sausages • 1 tbsp co­conut oil, melted • 5g dill, to gar­nish 1. Place the fen­nel, cab­bage, star anise, xyl­i­tol, vine­gar and stock in a large, heavy-based pot, cover and cook gen­tly for 1 hour or un­til the cab­bage has soft­ened and is cooked through. Add the but­ter and sea­son to taste. Set aside and keep warm. 2. Half fill a pot with wa­ter, add the sausages, bring it to a sim­mer and cook gen­tly for 5 min­utes. Re­move the sausages from the pot, heat a grid­dle pan, brush co­conut oil on the sausages and cook on the grid­dle un­til charred on both sides. 3. To serve: Serve the sausages with the fen­nel and red cab­bage mix­ture, and gar­nish with dill.

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