Red Cabbage with toasted Fennel Seeds

I was grocery shopping in France yesterday. Finally, after a very long time.

One of the Supermarkets sold special items for €1 a piece. Half of a huge head of red cabbage went for that price in my shopping cart. Still a lot of cabbage to eat. 

At the fishmonger I bought some squid rings. They are the fastest way for cooking seafood. 90 seconds in s very hot pan. They come out all tender and tasty that way.

Both ingredients went well together on the plate.

The red cabbage went in the oven with a dressing. I never thought that fennel seeds would be a good combination with cabbage. Caraway seeds, yes! Fennel seeds?

I toasted the fennel seeds in a dry pan. Crushed them in a pestle and mortar and mixed them with the dressing.

Dressing:

1 1/2 tsp fennel seeds, toasted and crushed

2 tbsp black currant vinegar or balsamic vinegar

2 tbsp olive oil, salt, pepper

1 tbsp honey, parsley

Cut wedges off the red cabbage. Use baking paper and drizzle a little dressing on the paper. Place the cabbage on top and brush with the dressing.

Bake at 180 C for 35 min. Sprinkle a little leftover fennel seeds over the cabbage and finish with some parsley.