Braised Cabbage


1 tblsp olive oil.

1 tsp fennel seeds.

2 cups finely sliced green cabbage.

2 cups finely sliced red cabbage.

Salt and pepper to taste.

2 tsp sugar [jaggery].

2 tsp balsamic vinegar.

2 tblsp water.

15g butter.

¼ cup chopped parsley.



Heat the oil in a pan over a hot flame and toast the fennel seeds for 1 minute. Add the cabbage, salt and pepper and stir until wilted. Add the sugar, balsamic vinegar and the water. Reduce heat, cover and simmer over low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with the butter and the parsley and serve  immediately.


Serves: 2.

%d bloggers like this: