Cabbage Saute With Fennel And Garlic Recipes

SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)

Steps:

• 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

SAUTEED CABBAGE WITH FENNEL

Steps:

• In a very large skillet, heat oil on medium-high heat.
• Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
• Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

SAUTEED SAVOY CABBAGE AND FENNEL

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

BRAISED CABBAGE STUFFED WITH SAUSAGE & FENNEL

Steps:

• FOR THE SAUCE
• In a food processor, purée the onion, celery, fennel, and garlic to a coarse paste.
• Coat a large wide pan with olive oil and add the pancetta; bring to medium heat and cook until brown and crispy, 4 to 6 minutes.
• Add the puréed veggies, ground fennel seeds, and red pepper and cook until the vegetables become soft and aromatic and start to brown, 8 to 10 minutes.
• Add the wine, bring to a boil (BTB), and reduce by half, 3 to 4 minutes.
• Add the tomatoes, chicken stock, and bay leaves and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 15 minutes. Taste to make sure it's delicious; adjust the seasoning as needed.
• FOR THE CABBAGE AND STUFFING
• Add the vinegar to large pot of well-salted water, bring it to a boil (BTB), and set up a large bowl of well-salted ice water. Add the cabbage to the boiling water and cook for 3 to 4 minutes or until just tender; immediately plunge it into the salty ice water. When the leaves are cool, remove them from the water and pat dry. Reserve.
• Coat a large sauté pan with olive oil. Add the onion, fennel, and red pepper and season with salt. Bring the pan to medium heat and cook the vegetables until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let the mixture cool.
• In a large bowl, combine the sausage, bread crumbs, Parm, chicken livers (if using), and egg. Season with salt, add 1/2 cup water, and mix well to combine; if the mixture seems too dry, add up to another 1/2 cup water-it should be kind of wet. Stir in the onion-fennel mixture.
• Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it's cool enough, taste it to make sure it's delicious-if it's not, reseason.
• Lay each cabbage leaf on a flat work surface. Spoon about 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Place each roll on the work surface with the seam side down so the roll will hold itself shut. Look at us, always thinking!
• Add the cabbage rolls to the sauce, cover, and simmer for 15 minutes, then uncover and simmer for another 15 to 20 minutes, or until the sauce has reduced and thickened. Taste and adjust the seasoning. Serve the cabbage rolls with the sauce spooned over them.

ROSY GARLIC SAUTEED CABBAGE

Steps:

• In a large nonstick skillet, heat the oil over medium heat.
• Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates.
• Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste.
• Cook for 3-5 minutes or longer, until cabbage is wilted or to your liking, stirring constantly.
• Move to a serving bowl and serve immediately. Enjoy!