Cabbage with Fennel & Apple
A mediterranean cabbage dish - contributed by Becky Hoover
  • 1/4 head green cabbage
  • 1 small onion
  • 1/2 bulb fennel
  • 1 small apple
Shred cabbage, drop into boiling, salted water for one minute, drain and rinse.  Finely slice onion and fennel and fry in olive oil until soft.  Peel, quarter, and core apple into cubes and add to onion, fennel, and cabbage.  Add some stock or water, cover and steam for 5 minutes, remove lid and evaporate liquid.

Cabbage with Fennel & Apple is featured in The Challenge of the Khazars

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Cabbage with Fennel & Apple © 2000 Becky Hoover | This page © 2002 James L. Matterer

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