Braised Cabbage with Fennel Pan Sauce & Cashew Cream

Craving something comforting and satisfying? This recipe combines tender braised cabbage, a rich fennel sauce, and a creamy cashew topping. It’s the perfect meal for cozy nights or impressing guests!

Let’s get cooking!

Ingredients:

  • 1 head cabbage, quartered
  • Olive oil, salt, & pepper
  • 1 large shallot, diced
  • 1 large carrot, diced
  • 1 medium red bell pepper, diced
  • 1 tbsp tomato paste
  • 3 cloves garlic, chopped
  • 4 cups boiling water
  • 1 heaping tbsp vegetable bouillon
  • 1 tsp fennel seed
  • 2 bay leaves
  • 2 cups cooked farro, mixed with celery, apple, and walnut
  • Fresh dill and diced apple for topping
  • Cashew cream

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Sear the cabbage: Heat 2 tbsp olive oil in a cast iron pan. Sear cabbage wedges flat-side down for 5-6 minutes, flip, and sear the other side for 3-4 minutes. Set aside.
  3. Cook aromatics: In the same pan, add 1 tbsp olive oil. Sauté shallot, carrot, bell pepper, salt, and pepper for 3-5 minutes.
  4. Stir in tomato paste and garlic. Add fennel, a pinch of salt, and pepper, and cook for 30 seconds.
  5. Braise cabbage: Pour in vegetable stock, add bay leaves, and return cabbage to the pan. Cover and braise in the oven for 20 minutes.
  6. Increase oven temp: Remove lid, raise temperature to 425°F (220°C), and cook for an additional 15-20 minutes.
  7. Make the fennel pan sauce: Remove cabbage, blend the sauce until smooth, and strain. Keep warm.
  8. Make the cashew cream: Blend cashews and water until smooth.
  9. Serve! Top cabbage with fennel sauce, cashew cream, farro mixture, apple slices, and fresh dill.

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par / 18 nov. 2024