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This side dish is a favorite-my kids love this. The flavors work perfectly together. It’s an easy, one-pan dish to cook. Enjoy.
Ingredients
- 3 tablespoons olive oil
- 1 bulb fennel, cored and thinly sliced crosswise
- ½ teaspoon red pepper flakes (Optional)
- ½ head savoy cabbage, shredded
- 1 teaspoon fennel seeds, lightly crushed
- salt and ground black pepper to taste
Directions
Step 1
Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
Step 2
Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.
Cook’s Note:
I use savoy cabbage because of its lighter flavor and shorter cooking time. Feel free to use regular cabbage, but note that you will need to adjust your cooking time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 141 | |
| % Daily Value * | |
| Total Fat11g | 13% |
| Saturated Fat1g | 7% |
| Sodium63mg | 3% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber6g | 20% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C42mg | 212% |
| Calcium75mg | 6% |
| Iron1mg | 6% |
| Potassium517mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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