Cabbage with Fennel Seeds

Remove outer leaves from the cabbage, cut into four and remove core. Slice the cabbage into smallish slices.

Peel the onion and cut into smallish pieces. Peel the garlic cloves and cut into small dice. Clean and thinly slice the mushrooms, and peel and finely chop the turnip if used.

Put the olive oil into a thick bottomed saucepan, add the chopped onion and cook over a low heat until soft but not browned. Add the garlic and fennel seeds and chopped turnip and cook for a further two or three minutes.

Add the cabbage and stir into the onion mixture. Season with few pinches of salt and pepper. Add another tablespoonful of olive oil if necessary. Keep stirring from time to time for fifteen minutes or so. Add the mushrooms if used.

Cook the cabbage etc over a low light for another ten minutes or so stirring from time to time. When cooked but still crispish, re-season to taste if necessary and serve  Zoom  .