Wanigan home delivery

Braised Cabbage in Tomato Sauce

Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minut

Serves: 6


2 Tbsp. olive oil
1 medium onion, chopped
1 medium carrot, finely diced
2 gloves garlic, minced
1 tsp. fennel seeds
Large pinch of red pepper flakes
28 oz can plum tomatoes
1 tsp. brown sugar
1 cup stock
Sea salt to taste
1 lb. Green cabbage
1 Tbsp. parsley, minced
Parmesan cheese


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.

Quarter and core the cabbage. Cut into shreds about 1/4-inch wide. Combine the cabbage and 1 cup of sauce in a 10 or 12-inch skillet. (Freeze the additional for later use.) Toss the cabbage to mix it well with the sauce. Cover and cook over moderately low heat, stirring occasionally, until the cabbage is quite tender, about 30 minutes. Transfer cabbage to a warm bowl, and garnish with Parmesan and parsley.

Source: Fletcher, More Vegetables, Please.


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