Steamed Summer Cabbage
|Summer cabbage||12 Ounce, cored, cut into 4 wedges|
|Dry white wine||1 Tablespoon|
|Fennel seeds||1⁄2 Teaspoon|
|Freshly ground sea salt||To Taste|
|Sea salt||To Taste|
1) In a shallow microwavable casserole, mix in the cabbage wedges, wine, stock and fennel seeds.
2) Cover the casserole tightly with a cling film and microwave the cabbage mixture on HIGH for 2 1/2 minutes.
3) Carefully remove the cling film with a pair of tongs and turn the wedges over before placing a new sheet of cling film and microwaving it for another 2 1/2 minutes.
4) Take the casserole out of the microwave, season with salt and pepper and serve hot.