Curry Braised Fennel, Cabbage, and Onions
Cabbage, fennel and onions get tender and soft with a quick stove-top braise. They're napped in a savory, glossy sauce of curry and ghee.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
- 1 large fennel bulb
- 1 large yellow onion
- 1/2 small green cabbage
- 1 curry boullion cube
- 1/3 cup boiling water
- 3 tablespoons ghee
Set your mandoline slicer to its second-to-thinnest setting. Using a hand guard and/or a cut-proof glove, slice the fennel, onion and cabbage thinly.
In a small bowl, dissolve the boullion cube in the water. Set aside.
In a large (12-inch) skillet, heat the ghee over medium heat. Add the vegetables and stir to coat with the ghee. Sauté until the vegetables are beginning to wilt and soften, about five minutes.
Pour the boullion into the skillet, stirring the vegetables so they are all coated evenly with liquid. Cover the skillet and let the vegetables cook another five minutes.
Remove the lid from the skillet. Keep cooking the vegetables just until all but about a tablespoon of the liquid remains, and the vegetables are soft and glossy.
If you don't have a mandoline slicer, simply slice the vegetables thinly with a knife, as uniformly as you can manage.