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Fennel Stuffed Cabbage

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Red cabbage often has tougher leaves than white varieties because it takes longer to mature. Here the cabbage is gently braised until tender.

Red cabbage often has tougher leaves than white varieties because it takes longer to mature. Here the cabbage is gently braised until tender.

1 large fennel root
2 Tbsp (30 ml) extra-virgin olive oil
1/2 cup (125 ml) onion, chopped
1 Tbsp (15 ml) garlic, minced
1 cup (250 ml) red cabbage, chopped
1 cup (250 ml) carrots, chopped
1 cup (250 ml) brown rice, cooked
2 Tbsp (30 ml) green onion, chopped

Cut fennel root lengthwise in half and carefully remove two to three layers of the outer bulb from each side, leaving them intact in a bowl shape. Chop remaining inside fennel and set aside. Bring a pot of salted water to a boil and blanch fennel halves for two to three minutes. Drain and immediately rinse with cold water. Set aside.

In a pan, heat olive oil over medium heat and saut?nion and garlic until tender. Add cabbage, chopped fennel and carrots; saut?or three to four minutes or until tender. Stir in cooked rice. To serve, arrange fennel bowls onto plates, stuff them with cabbage mixture and garnish with green onion.

Source: alive #231, January 2002

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