Ingredients:
2 tsps extra virgin olive oil
1 tsp butter
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1 medium onion, chopped (about 1 1/4 cups)
1 small or 1/2 large green cabbage
1/2 to 1 tsp salt
5 cups chicken stock
Freshly ground black pepper
Directions:
- Heat olive oil and butter in a thick-bottomed pot on medium heat.
- Add the chopped onion and stir in the ground spices.
- Cook until the onions have softened about 5 mins.
- Add the sliced cabbage to the pot and stir to mix the cabbage with the onions.
- If you are using unsalted stock, sprinkle the cabbage with 1/2 tsp of salt.
- Stir to combine. Add chicken stock to the pot.
- Bring to a simmer and taste for salt. Add more salt to taste.
- Lower the heat and cover the pot. Let simmer for 20 to 25 mins or until the cabbage is thoroughly cooked.
