Fennel spiced cabbage

By Raquel Fox
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Ingredients

  • 3 tablespoons (45 milliliters) olive oil
  • 1 tablespoon (15 milliliters) butter
  • 2 cloves garlic, diced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 head savoy or green cabbage, shredded
  • 1/4 piece red cabbage, shredded
  • 1 medium carrot, julienned
  • Juice of 1 lemon
  • 1 teaspoon (5 milliliters) dried Italian seasoning
  • 1 tablespoon (15 milliliters) ground fennel
  • 1/4 teaspoon (1 milliliter) smoked paprika
  • Salt and pepper to taste

Directions

  1. In a large skillet, heat oil and butter over medium heat.
  2. Add garlic and bell pepper and cook for two minutes. Add green and red cabbages, in batches, and cook until slightly wilted, about five to ten minutes.
  3. Add remaining ingredients and cook for three minutes more. Serve at once.

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