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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
Course: Vegetable Side Dish
Cuisine: Whole30-ish
Servings: 4 people
Author: Coco Morante


  • 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.