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.