Step 1

Thinly slice the cabbage into strips. Heat the olive oil in a large saucepan over a medium heat and add the onion, cabbage and fennel seeds. Cook for 4-5 minutes until just tender.

Step 2

Add the balsamic vinegar and black pepper and stir well to combine, cooking for a minute more. Roughly chop the capers and slice the olives and add to the saucepan.

Step 3

Add the stock and stir well. Reduce the heat and cook uncovered for 15 minutes until the cabbage is tender and all the stock has been absorbed.