Indian Sauteed Fennel and Cabbage

5 04 2017

I was looking for a good side dish to go with my Kitchari last night. This turned out to be very flavorful and a little spicy. It is always a good sign when my husband piles on seconds.


1 large fennel bulb, thinly sliced
1/2 head of cabbage, shredded
1 large Spanish onion, thinly sliced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 green/red chili, chopped
1 teaspoon garam masala
Salt and pepper
Canola oil

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Vegetable Stock

1 03 2010
In order to make the risotto we did in class or any great vegetable soup or stew, you need to begin with a good vegetable stock. I thinkĀ  homemade stock is far superior to any stock you buy in the store. Making stock is a great way to use up vegetables in your refrigerator that may go bad. What’s even better is that you can customize it to your recipe. So if you are making a Mushroom risotto, add more mushrooms to the stock, or if you are making a soup that would go nicely with fennel, add fennel to the stock. The options are endless. This is only an example of a stock. Of course some of the ingredients are optional, but you will need to add at least carrots, onion, celery, parsley, bay leaves, peppercorns, thyme and salt if nothing else. If you want a slightly thicker stock, then add potatoes. Don’t use too many cruciferous vegetables like cabbage, broccoli or kale because their flavor is too strong.
Remember, when making a stock, begin with cold water then add all the vegetables and bring it to a boil. By starting with cold water, you will extract all the flavor from the vegetables into the stock. This is different from just boiling up some carrots to eat where you want the flavor to remain in the carrot.

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