Fennel seed adds a mild licorice undertone to this simple, peasant-style accompaniment. Try this alongside Kasha Pilaf for a good match.


1 tablespoon butter

1 tablespoon oil

ВЅ teaspoon fennel seed

6 cups (about 1Вј pounds) finely chopped cabbage

Melt the butter with the oil in a large skillet over medium heat. Add the fennel seed and cook for 1 minute. Add the cabbage and saut for 5 minutes, tossing frequently. Cover the pan, reduce the heat a little, and cook 10 minutes more, or until tender, stirring occasionally. Serve immediately.