Last Wednesday, I tried to cook as many vegetables as possible before we received our next CSA delivery. Here is what I came up with.
1/2 head of purple cabbage – chopped
1 small white onion – chopped
2 fennel bulbs – sliced
3 cloves garlic – crushed
2 tablespoons grass-fed butter
2 tablespoons olive oil
1/2 cup broth, water, or red wine (Don’t want to make your own broth? Buy pasture-raised broth HERE.)
1/2 cup chopped parsley
salt & pepper
- I used a 3qt. saute pan with a lid for this. Heat pan over medium heat, add butter, onions, fennel and garlic. Cook until slightly browned.
- Then add cabbage and drizzle with olive oil. Add salt & pepper. Toss to make sure it is all coated and all the ingredients are mixed.
- Add broth, water, or red wine. Turn heat to low & let cook until cabbage is tender. I think it took about 25-30 minutes for me.
- Keep an eye on it to make sure it doesn’t get dry, if so add some more liquid.
- When ready to serve, add more salt & pepper if needed and mix in fresh parsley
*I had to use water because I had no wine or broth. I didn’t think it had enough flavor, so I tossed it with 2 more tablespoons of butter, and it made this dish perfect!
While, the cabbage was cooking. I took a pound of Morris grass-fed ground beef & added salt, pepper, and 2 teaspoons of cumin. I browned this with some butter, and served on top of the braised veggies.