Cabbage with Carrots, Fennel and Lemon

Makes 2 cups

1 Medium carrot, peeled
½ tsp olive oil
½ tsp fennel seeds
1 Cup finely sliced cabbage
Zest and juice of 1 lemon
3 Tbsp water
Salt and ground black pepper

METHOD

• Peel carrot into ribbons and set aside
• Heat oil in a saucepan over moderate heat and add fennel seeds
• Stir until slightly coloured, then add cabbage, carrot ribbons, lemon zest and water
• Cover and cook until the cabbage has wilted – about 5 minutes
• Add strained lemon juice and season to taste