Spicy Garlic Cabbage with Fennel Recipe
Introduction
This simple yet flavorful dish combines the crunch of cabbage with the subtle anise notes of fennel, enhanced by the heat of chilli and the depth of garlic. Perfect as a quick side or a light main, it brings vibrant flavors to your table with minimal effort.
Ingredients
- 1 small head of cabbage, shredded
- 1 bulb of fennel, thinly sliced
- 3 cloves of garlic, minced
- 1 fresh chilli, finely chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped chilli, sautéing until fragrant, about 1-2 minutes.
- Step 2: Add the sliced fennel and shredded cabbage to the pan. Stir well and cook until the vegetables are tender but still crisp, about 5-7 minutes.
- Step 3: Season with salt and pepper to taste, mixing thoroughly to combine all the flavors.
- Step 4: Serve the dish warm as a side or light main course.
Tips & Variations
- For extra depth, add a splash of lemon juice or a sprinkle of toasted fennel seeds before serving.
- Substitute fresh chilli with dried red pepper flakes if you prefer milder heat.
- Try adding chopped fresh herbs like parsley or dill to brighten the flavors.
Storage
Store leftover cabbage with fennel in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, green, savoy, or napa cabbage can be used interchangeably. Each will bring a slightly different texture and flavor but will work well with fennel, chilli, and garlic.
How spicy is this dish?
The spice level depends on the amount and type of chilli used. You can adjust the heat by choosing milder or hotter chillies or by reducing the quantity to suit your taste.
PrintSpicy Garlic Cabbage with Fennel Recipe
A simple and flavorful sautéed vegetable dish combining the sweetness of cabbage and fennel with the heat of chilli and the aromatic depth of garlic. Perfect as a quick side or light main, this recipe highlights fresh ingredients cooked to tender perfection with a touch of spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium head of cabbage, thinly sliced (about 6 cups)
- 1 medium fennel bulb, thinly sliced
Aromatics & Seasonings
- 3 cloves garlic, minced
- 1–2 fresh red chillies, finely sliced (adjust to taste)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Thinly slice the cabbage and fennel bulb to ensure they cook evenly. Mince the garlic and finely slice the fresh chili.
- Heat the Oil: In a large skillet or frying pan, warm the olive oil over medium heat until shimmering.
- Sauté Aromatics: Add the minced garlic and sliced chili to the pan and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Vegetables: Add the sliced fennel and cabbage to the pan. Toss to coat them in the garlic and chili-infused oil.
- Season and Stir: Season generously with salt and freshly ground black pepper. Continue to sauté the vegetables, stirring frequently, for about 8-10 minutes or until the cabbage and fennel are tender but still slightly crisp.
- Serve Warm: Remove from heat and serve immediately while warm as a delicious side dish or light entrée.
Notes
- Adjust the amount of chili according to your preferred spice level.
- You can add a splash of lemon juice or vinegar at the end for added acidity.
- This dish pairs well with grilled meats or can be served over rice or grains for a vegetarian meal.
Keywords: cabbage, fennel, garlic, chilli, sautéed vegetables, vegetarian side, quick recipe
