By St. Luke Community


1 1/2 Tbl Fennel Seeds
1 Tbl Olive Oil
6 Cups Red Cabbage, sliced into 1/4″ strips (about 1/2 a medium head)
1 Tbl Apple Cider
1 Cup Water
2 Medium Fennel
1 tsp Seasalt
1 Tbl mirin


In a heavy saucepan over medium heat, toast fennel seeds about 2 minutes. Grind the seeds to a powder. Set this aside.

Trim the top and bottom of the fennel, reserving the fronds. Core the fennel and slice bulbs into 1/4″ slices.

In a deep, wide pan, over a medium heat, warm the olive oil and add the sliced fennel and salt. Saute this for 10 minutes or until the fennel begins to caramelize. Add the cabbage, water, and vinegar. Raise the heat to high and bring to a quick boil. Cover, reduce heat to low and cook 20 minutes. Uncover and stir in mirin and ground fennel seeds.

Cook over high heat, stirring occasionally until the liquid evaporates. Remove from the heat.

Just before serving, roughly chop reserved fennel fronds; stir into the cabbage.