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