Braised Cabbage in Tomato Sauce
Preparation Time: 15 minutes
2 Tbsp. olive oil
First make the tomato sauce: Heat olive oil in a 10-inch skillet over moderately low heat. Add the onion and carrot and sautee until the vegetables soften, about 15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Crush the fennel seeds in a mortar. Add fennel seeds and the pepper flakes to the skillet. Break up tomatoes by gently squishing them through your fingers. Add tomatoes with their juice to the skillet. Add 1 teaspoon brown sugar. Bring the mixture to a simmer, then reduce heat and simmer, stirring occasionally, until the sauce is quite thick, about 30 minutes. Puree sauce in a food processor. Return it to the skillet and add the stock. Simmer 5 minutes or until thickened; taste and adjust seasoning, adding more fennel, some salt or sugar if needed.
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