Recipes Sides:

Coriander and Fennel Lemony Cabbage

Eden Grinshpan
Coriander and Fennel Lemony Cabbage


3 tablespoons extra virgin olive oil

1 head of purple cabbage cut into 8ths

1 tablespoon fennel seed

1 tablespoon coriander seed

2 garlic cloves – grated

1 cup grated parmesan

1 lemon juiced and zested

2 cups water

Salt and pepper to taste

Maldon sea salt to finish


Preheat the oven 375 degrees f

Cut cabbage into eighths keeping the core attached to every piece so that it keeps its shape. Dry toast the fennel seed and coriander seed in a pan until lightly toasted around 1 min on medium low.

Heat up a very large pan and add in the extra virgin olive oil

Add in the cabbage on one side and get a golden sear around 3 minutes. Season well with salt and pepper and then turn over. Sear on the other side until golden.

Sprinkle in the garlic, toasted fennel seed and toasted coriander seed and sauté for a couple more minutes. Add in the juice of 1 lemon and two cups of water.

Cover with a lid and let simmer on low for 30 minutes. Check on cabbage to make sure it doesn’t burn.

When the cabbage is tender and the water is almost evaporated sprinkle over the cheese and place on the oven for 5 minute

Remove and finish with lemon zest and sea salt

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