Cabbage with fennel, chilli & garlic

Cabbage with fennel, chilli & garlic


Cabbage with fennel, chilli & garlic

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Serve this spicy, flavorful side dish with a roast that is soft and juicy. If your oven is full, you can roast the cabbage or cook it on the stove.


  • 1 tbsp olive oil
  • 1 garlic clove, finely sliced
  • 1 tsp fennel seeds
  • 1 pointed or hispi cabbage, cut into 6 wedges
  • ½ red chilli, finely sliced


Heat the oil in a large frying pan or wok and stir-fry the fennel seeds, garlic, and chili for 1-2 minutes, until the seeds start to crackle and the garlic turns golden. 

Add the cabbage. 

Don't worry if it seems like too much for the pan; it will start to wilt soon.

Cook the cabbage for 3 to 4 minutes, until the edges start to turn color. 

Then, turn up the heat and add about 50ml of water to the pan. Steam-fry the cabbage for a few minutes, until all the water has evaporated and the cabbage has softened but is still holding its shape. Move to a dish for serving.


Fennel :

Fennel is a plant that smells and tastes very different from other plants. It is often used in place of ginger or onion in dishes because it tastes similar.

Fennel is especially popular in cold places like Scandinavia, Russia, Eastern Europe, and Mediterranean countries like Italy and Spain. As its popularity grew in the United States and other parts of the world, more recipes were made that used fennel instead of ginger or onion.

People used to think that fennel was too fragile to cook with because the vegetables would fall apart in the heat, but modern cooks are finding new ways to use it. For the most flavor, some recipes even say to boil fresh fennel before adding it to the dish.

Fennel is in the same family as parsley, dill, chervil, cilantro, coriander, and coriander.

Chili :


Chili peppers are fruits that can be added to any meal. 

They are good for your health in a lot of ways, and some people also use them as a different way to treat many health problems.

In Europe, chilli has been used as a folk medicine for a long time.

Native people like the Zuni, the Hopi, and the Pueblo already lived in South and North America.

In the 16th century, the chilli was brought from the New World to the Old World and became an important part of Mexican food.

Garlic :

Garlic is used in a lot of dishes, but scientists have also found that it can lower blood cholesterol and lower the risk of getting some types of cancer.

People think that garlic can help treat a wide range of health problems, including cancer. 

Folk medicine has used it for hundreds of years, but scientists didn't start studying it until about 20 years ago.

First, garlic was looked at as a way to treat risk factors for heart disease, like high blood lipid levels and high blood pressure. Total cholesterol and low-density lipoprotein (LDL) cholesterol levels dropped by about 6% when people ate garlic.

Second, research has shown that garlic can help prevent cancer. Animal studies have shown that higher doses of garlic can help protect against colorectal cancer and stomach cancer. 

In human studies, people with stomach or colorectal cancer who ate garlic, either as part of their diet or as a supplement, had less pain and fewer new tumors.

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