This fragrant, tasty, and colorful dish enlivens an autumn or winter meal. Cabbage and fennel are anticarcinogenic, improve digestion, and are rich in antioxidants. Serve warm or at room temperature.
Recipe Ingredient Details:
1 1/2 tablespoons fennel seeds
2 medium fennel (with tops)
2 tablespoons olive oil
1 teaspoon sea salt (plus more to taste)
6 cups (about 1/2 medium head) red cabbage, sliced into 1/4-inch strips
3/4 cup water
2 tablespoons apple cider vinegar
1 tablespoon mirin
In a heavy saucepan over medium heat, toast fennel seeds until fragrant, about 2 minutes. Transfer seeds to a clean coffee mill; grind to a powder. Set aside.
Trim top and bottom of fennel; reserve fronds in a bowl of cold water for later use. Core fennel; slice bulbs into 1/4-inch slices.
In a deep, wide sauté pan over medium heat, warm the oil; add sliced fennel and salt. Sauté 10 minutes, or until fennel begins to caramelize. Add the red cabbage, water, and apple cider vinegar. Raise heat to high to bring to a quick boil. Cover, reduce heat to low, and cook 20 minutes. Uncover and stir in the mirin and ground fennel seeds. Cook over high heat, stirring occasionally until liquid evaporates. Remove from heat.
Just before serving, roughly chop reserved fennel fronds; stir into cabbage mixture. Salt to taste.
Wed, 2004-09-01 19:00