1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fennel seeds
3 green or spring onions, minced
4 cups cabbage, shredded
2 tablespoons freshly grated Parmesan cheese
1. In a very large skillet, heat oil on medium-high heat (if the skillet is too small, the cabbage will be mushy). Add the garlic, fennel seeds, onion, and cabbage and sauté until cabbage is cooked through but still crunchy, about 5 minutes.
2. Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.
Makes 4 servings