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Braised Cabbage w/ Fennel, Leek and Caraway Seed
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Braised Cabbage Served Over Kasha
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Ingredients:
3 Carrots
1 Leek
1 Fennel Bulb
2 Tbs. Olive Oil
5 Cloves Garlic
1 tsp. Caraway Seeds
1/2 tsp. Thyme, dry or fresh
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Vegetable Stock
1 Head of Cabbage
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Cut leek in half, discard the green part.
Cut the white part into long, thin, 4 inch slices
Cut the fennel bulb in half; Remove some of the core.
Cut the fennel into thin slices.
Cut the carrots into large 4 inch pieces.
Wash fennel and leek a couple of times then dry in salad spinner or strainer.
Place fennel and leek into a hot pan with the olive oil.
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Gently cook leek and fennel over low heat for about ten minutes or more.
Stir from time to time.
Leeks should be turning golden brown.
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Gather and measure herbs and spices.
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Place carrots, herbs and spices into pan.
Cook and stir for a few more minutes.
Take pan off of stove and remove all ingredients from the pan.
Place the cooked ingredients onto a large plate and reserve.
Place empty pan back on stove.
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Cut cabbage in half.
Cut each half into three wedges.
You now have six equal size wedges.
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Place cabbage into the pan.
Each wedge should be sitting flat on the bottom of the pan, don't stack them together.
Arrange cooked ingredients over the cabbage.
Add two cups of vegetable stock to the pan.
Turn heat to medium-high and bring stock to a boil.
Cover pan and cook/steam for 9 minutes.
Remove cover from the pan and place pan in oven.
Bake cabbage for 15 minutes @ 350°.
Remove from oven and serve.
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Serving Size 1 1/4 Cups
Servings Per Recipe 6
Calories 122
Calories from Fat 43
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 482mg
Total Carbohydrate 19g
Dietary Fiber 6g
Sugars 8g
Protein 3g
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