Fennel Stuffed Cabbage

Red cabbage often has tougher leaves than white varieties because it takes longer to mature. Here the cabbage is gently braised until tender.

1 large fennel root
2 Tbsp (30 ml) extra-virgin olive oil
1/2 cup (125 ml) onion, chopped
1 Tbsp (15 ml) garlic, minced
1 cup (250 ml) red cabbage, chopped
1 cup (250 ml) carrots, chopped
1 cup (250 ml) brown rice, cooked
2 Tbsp (30 ml) green onion, chopped

Cut fennel root lengthwise in half and carefully remove two to three layers of the outer bulb from each side, leaving them intact in a bowl shape. Chop remaining inside fennel and set aside. Bring a pot of salted water to a boil and blanch fennel halves for two to three minutes. Drain and immediately rinse with cold water. Set aside.

In a pan, heat olive oil over medium heat and saut?nion and garlic until tender. Add cabbage, chopped fennel and carrots; saut?or three to four minutes or until tender. Stir in cooked rice. To serve, arrange fennel bowls onto plates, stuff them with cabbage mixture and garnish with green onion.

Source: alive #231, January 2002