This dish is bulky to begin with so I cook it in a wok which allows plenty of room to toss everything together. I like it served warmish as a partner to pork or wintery meat dishes.
1 large clove garlic, peeled Salt 1 Tbsp creamy Dijonnaise mustard ½ tsp manuka (or aromatic) honey 1 Tbsp cider vinegar 3 Tbsp extra virgin olive oil ¼ of a large (or ½ a small) green cabbage 1 large bulb fennel 1 large red onion, peeled and sliced 1 Tbsp olive oil
1 Crush garlic with a large pinch of salt using a round-ended knife. Whisk mustard, honey (warm it gently in a ramekin in a microwave or put the ramekin in a bowl of hot water) and garlic and ½ a teaspoon of salt together in a small bowl. Whisk in vinegar, then slowly whisk in extra virgin olive oil.
2 Remove core from cabbage and discard, then chop cabbage. Trim fennel, cut in half, wash well, dry, then slice thinly. Reserve a little of the feathery greenery. Put fennel and onion in a large frying pan or wok (skillet) with olive oil and cook over medium heat for about 3 minutes, stirring, until wilting. Add cabbage and stir for several minutes, until cabbage has just started to wilt; don’t overcook it or it becomes limp. Add a little reserved chopped fennel leaves.
3 Tip into a bowl, rewhisk dressing and pour over vegetables. Toss gently and serve immediately.
You can vary the flavour by adding a handful of fennel seeds to the fennel and onion. Or add a sliced Granny Smith apple when you add the cabbage. Another idea is to fry a handful of sage leaves in butter until crisp and to scatter them on top of the vegetables before serving. And, of course, you could add all three ideas.