Sunday, May 10, 2009


  • 1 large onion, finely sliced
  • 1 medium head of cabbage, chopped
  • large bulb fennel, sliced 1/4 inch half moons
  • 1 clove of garlic, minced
  • 1 teaspoon of dried savory
  • 3 tablespoons of butter
  • 1 teaspoon of flour
  • 1 cup of vegetable or chicken stock
  • 1/2 cup of white wine
  • 4 fresh tomatoes, sliced into eighths
  • 1 tablespoon of tomato puree (you can buy it in the tube and keep it in the refrigerator for just this purpose, when you only need a tablespoon and don't want to open those little cans.)
  • 2 tablespoons of fresh parsley for last minute garnish
  • Sour cream
  • Parmesan cheese for last minute sprinkling

Saute onions until soft and limp. Add fennel, chopped cabbage, garlic, herbs, butter and flour. Keep stirring lightly to blend and wilt the cabbage and fennel. Add stock and wine. Cover and simmer until the vegetables are nearly tender. Add tomatoes and puree. Simmer another 10 minutes until all is tender. Put in serving dish, dollop with sour cream, spinkle with parsley. Serve parmesan on the side.

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