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  Cabbage Fennel Stew



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1 onion, chopped
2 stalks celery, chopped
1-2 fennel, chopped
1 carrot, finely chopped
1 teaspoon each caraway and fennel seeds
1 orange, zested and juiced
Pinch of hot dried chipotle pepper
2 Tablespoons tomato paste
1-2 cups diced tomatoes
1/4 cup raisins
1/2 green cabbage, cut into 1 inch pieces, about 8 cups
2-3 green onions, chopped
Salt and freshly ground pepper to taste
White balsamic vinegar to taste

In a large lidded pot over medium heat, stir together onion, celery, fennel and carrot.
Season with a little salt and cook until lightly browned and sweet.
Clear a space in the bottom off the pot and add caraway and fennel seeds,
orange zest and hot pepper on one side and the tomato paste on the other.
Stir separately until fragrant and beginning to stick. Add orange juice and tomatoes.
Stir well, scraping the pot as needed. Stir in raisins, cabbage and green onions.
Season with salt and pepper, cover and cook for 10 minutes.
Stir well and cook an additional 5 minutes or until the cabbage is tender.
Taste and add white balsamic vinegar to create the sweet and spicy taste you desire.
Stir well, let sit covered for 5 minutes. Stir again and serve hot or warm.
Cover and refrigerate leftovers.

Copyright © 2020 Stefanie Samara Hamblen