Gastronomixs

Oxheart braised with fennel seeds

Caraway seeds and fennel seeds and oxheart cabbage are a perfect combination. Caraway seeds are quite a common ingredient, but fennel seeds are a little less well-known. So it's time for an exciting new recipe.

Oxheart braised with fennel seeds

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Ingredients

1

 

oxheart cabbage

2

tbsp

butter

1.5

tsp

onion, finely chopped

1

tbsp

fennel seeds

1

tbsp

Pernod

Preparation method

  • Clean the oxheart cabbage and remove the leaves.
  • Finely chop the oxheart cabbage.
  • Melt the butter and gently fry the finely chopped onion for a few minutes.
  • Add the fennel seeds and fry briefly to release the aromas.
  • Add the chopped cabbage and braise for a few minutes until cooked.
  • Season to taste with salt and pepper and a little Pernod.

Serving suggestions

  • As a component of a vegetable dish.

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