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Fennel with Red Cabbage
Adapted from Better Homes and Gardens Farmer’s Market Cookbook
Serves: 4-6
Cut off upper stalks of fennel. Snip 2 tsp of the fine leaves, and save the rest for garnish. Remove any wilted outer layers of stalks and trim the base. Wash fennel and cut into quarters lengthwise.
In a medium saucepan cook garlic in melted butter for 1 minute. Add fennel bulbs, the 1 cup water, lemon juice or vinegar, bouillon, onion salt, white pepper, and the 2 tsp snipped fennel leaves. Bring to a boil and reduce heat. Cover and simmer for 12-14 minutes or until fennel wedges are tender.
Meanwhile, in a large saucepan bring the red wine vinegar and 1/4 cup water to a boil. Add red cabbage, cover, and cook for 8-12 minutes or until cabbage is tender. Drain well and transfer to a serving platter. Remove fennel bulbs from liquid with a slotted spoon and place on red cabbage.
Combine cornstarch with water, and add to fennel cooking liquid. Cook and stir until thickened and bubbly, and then for 2 minutes more.
To serve, pour sauce over cabbage and fennel, and garnish with remaining fennel tops.
Variation:
Add German Butterball Potatoes to fennel when cooking to make a heartier dish. Remove when soft.
*Items in BOLD are available at the Davis Farmers Market
Serves: 4-6
- 2 heads Fennel (about 2 lbs.)
- 1 clove Garlic, minced
- 2 TBSP Butter
- 1 1/4 cup Water
- 2 TBSP Lemon juice or Vinegar
- 1 1/2 tsp Bouillon Powder
- 1/4 tsp Onion Salt
- 1/4 tsp White Pepper
- 1/4 cup Red Wine Vinegar
- 6 cups coarsely shredded Red Cabbage
- 4 tsp Cornstarch
- 2 TBSP Water
Cut off upper stalks of fennel. Snip 2 tsp of the fine leaves, and save the rest for garnish. Remove any wilted outer layers of stalks and trim the base. Wash fennel and cut into quarters lengthwise.
In a medium saucepan cook garlic in melted butter for 1 minute. Add fennel bulbs, the 1 cup water, lemon juice or vinegar, bouillon, onion salt, white pepper, and the 2 tsp snipped fennel leaves. Bring to a boil and reduce heat. Cover and simmer for 12-14 minutes or until fennel wedges are tender.
Meanwhile, in a large saucepan bring the red wine vinegar and 1/4 cup water to a boil. Add red cabbage, cover, and cook for 8-12 minutes or until cabbage is tender. Drain well and transfer to a serving platter. Remove fennel bulbs from liquid with a slotted spoon and place on red cabbage.
Combine cornstarch with water, and add to fennel cooking liquid. Cook and stir until thickened and bubbly, and then for 2 minutes more.
To serve, pour sauce over cabbage and fennel, and garnish with remaining fennel tops.
Variation:
Add German Butterball Potatoes to fennel when cooking to make a heartier dish. Remove when soft.
*Items in BOLD are available at the Davis Farmers Market