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    Sauted Cabbage with Fennel Seed

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

    SERVES 4

    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.