Cabbage and Fennel Salad with Cranberries and Pecans

Cabbage and Fennel Salad with Cranberries and Pecans

By Mara,

¼ - ½ head of cabbage

1 bulb fennel

1 sweet apple (like fuji)

¾ c dried cranberries

½ c roasted pecans, chopped

½ c chopped parsley

1 Tb Dijon mustard

1 Tb olive oil

1 Tb lemon juice

1 Tb honey

To prepare cabbage, lay on its side and slice through the stem to cut the cabbage in half. Remove the coarse stem by cutting around it. Place the cabbage, cut side down and slice into thin slices. Place in a large bowl.

To prepare the fennel, slice off the upper shoots, leaving the bulb only. Cut in half through the stem and remove the stem similarly to the cabbage. Place the fennel bulb cut side down and slice into very thin strips (or use a mandolin). Place in the bowl with the cabbage.

Core the apple and julienne into thin slices and add to the bowl. Add the parsley, cranberries and pecan pieces.

Mix up the dressing and add to the salad. Toss to combine.

Cabbage with Caraway Seeds

Cabbage with Caraway Seeds

altered from Red Cabbage with Caraway Seeds, Saveur, Issue #22

1⁄4 lb. uncured sausage, casing removed
1 medium onion, peeled and thinly sliced

1⁄4 cup white wine vinegar
1 large head cabbage, cored and shredded
3 tsp. caraway seeds
1 bay leaf
2 1⁄4 cups dry white wine
2 tbsp. honey

2 cloves garlic, peeled and minced

Salt and freshly ground pepper

Cook sausage in a large deep skillet over low heat until browned, about 5 minutes. Increase heat to medium-low, add onions, and cook, stirring occasionally, until onions are soft, about 7 minutes.

Add vinegar if pan is sticking, then cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, and bay leaf, and cook 5 more minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 45 minutes. Add garlic, and cook 3 minutes. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.) Add salt, pepper, and vinegar to taste.

(Optional) Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.

Bacon can be substituted for sausage, just increase the initial cooking time of the meat and keep on a low flame.