This recipe brings together the natural sweetness of cabbage and fennel, enhanced by the aromatic herbs and crunchy toasted seeds. It's a nutritious and vibrant dish that adds colour and flavour to your table.
We love using our little savoy cabbages in this recipe because 1/4 is the perfect serving size (you can use any cabbage that suits).
1 small cabbage, sliced into 1/4
1 fennel bulb, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh herbs (such as thyme, fennel seeds, rosemary, or sage), chopped (if you don't have fresh herbs dried is also fine)
1/4 cup mixed seeds (such as pumpkin seeds, sunflower seeds, or sesame seeds)
1 tin of pinto beans - drained and rinsed
Salt and pepper, to taste
Preheat your oven to 200°C. Place a large skillet or oven-safe pan over medium heat.
Add the olive oil to the skillet and heat it up. Then, add the herbs, fennel seeds and sauté for a minute until fragrant.
Add the thinly sliced fennel to the skillet. Stir and cook for about 5 minutes until they start to soften.
Add the pinto beans to the skillet and season with dried thyme, dried rosemary, salt, and pepper. Mix everything well to combine.
Add the cabbage 1/4 to the skillet with the cores facing down. Sprinkle seeds all over the dish.
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the cabbage and fennel are tender and slightly caramelised.
Once the vegetables are done baking, remove the skillet from the oven.
Serve the baked cabbage, fennel, herbs, and toasted seeds warm as a delicious and nutritious side dish or as a light vegetarian main course.