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18 January 2021

person4-6 people
time 30 minutes


  • 500g red cabbage
  • 250g potatoes
  • 1 white onion
  • 1 apple
  • 1 soup spoon of fennel seeds
  • 1 bay leaf
  • Salt
  • Pepper
  • Cream (optional)
  • Sultanas
  • Ricotta
  • Dill (or other herb)


  1. Cut the cabbage into thin strips.
  2. Peel the other vegetables and the apple. Cut them into small pieces.
  3. Put all the ingredients in a Pyrex® pan, cover with water and season. Bring to the boil and cook for 15 to 20 minutes.
  4. Blend and adjust the consistency by adding a little water if necessary (and/or cream;). Taste to check the seasoning.
  5. Present in a round Pyrex® glass casserole dish. Serve with ricotta, sultanas and herbs (dill goes very well with fennel). 

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