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Export 8 ingredients for grocery delivery
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.
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