Savoy cabbage and fennel seed braise

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 60 gram(s) (2½oz) butter
• 1 small savoy cabbage, cored and shredded
• 100 ml (3½fl oz) dry white wine
• 2 teaspoon(s) fennel seeds
• 2 tablespoon(s) chopped fresh parsley
• 2 tablespoon(s) crème fraîche

Method

1. Melt the butter in a large pan. Add the cabbage and toss to mix well. Add the white wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender. Stir in the fennel seeds, parsley and crème fraîche and serve warm.

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