2 tablespoons olive oil
2 shallots or 1 large brown onion, finely chopped
400 gram packet good pork sausages or pork mince (I used L’Authentique Toulouse Sausages)
1 tablespoon whole fennel seeds
1½ cups dry white wine (sauvignon blanc)
1½ cups cream
½ cabbage, thinly sliced
sea salt and freshly ground pepper
Place the olive oil in a large sauté pan over a medium heat. If using sausages, score the casing with a sharp knife and then remove the meat. Add to the pan along with the shallots and fennel seeds.
Cook for 8-10 minutes, breaking up the mince with a spoon into bite size pieces.
Add the white wine, bring to the boil then add the cabbage and cream. Season, reduce the heat to low and place a lid on top. Cook for 10-12 minutes until the cabbage is wilted and soft and the meat is cooked.
Remove the lid, cook for a further 10 minutes to reduce the liquid by 1/3. Best served with hot crusty bread to soak up all the delicious, creamy sauce. Serves 4
Can be made a day ahead and reheated. Leaving it for a day will help the flavours infuse, making it a perfect make ahead meal.