-IBIS-1.5.0-
rx
recipe
red cabbage with fennel
nutrition
definition
red cabbage with fennel
ingredients:
1 tbsp. olive oil
1/2 onion, chopped
2 tbsp. fresh fennel tops, chopped
2 fennel bulbs
2 cups vegetable stock
1 tsp. tamari
1 tbsp. cornstarch, tapioca flour, kudzu, agar agar or similar jelling agent
1 medium red cabbage, shredded
3 tbsp. water
2 tbsp. red wine vinegar
method:
1. Wash and trim fennel bulbs, cut into eighths.
2. In a saucepan, saute onion in oil; add vegetable stock, tamari, chopped fennel tops and fennel bulbs.
3. Bring to a boil, lower heat, cover and simmer twenty minutes or until fennel is soft.
4. About five minutes before the fennel bulbs are done, place cabbage in large skillet with water and vinegar; bring to a boil, lower heat and steam covered five minutes or until cabbage is tender. Remove from heat and keep covered.
5. Remove fennel from saucepan. Pour off one cup of stock and add thickening agent, mixing well to avoid lumps. Add back to remaining stock, raise heat and cook several minutes, stirring until thickened.
3. Put cooked cabbage into serving bowl. Arrange fennel bulbs over the top and pour the thickened stock over all. Garnish with fennel tops.
(Green)
footnotes