Wednesday, 2 April 2014

Cabbage with Fennel Seed & Hot Pepper Flakes

I am so desperate for spring! The red-winged blackbirds arrived on the week-end. Their arrival is when I declare spring officially here, but I would really love some actual warmth. It seems to me they were a good solid week or 10 days later than  usual, and while it is finally getting somewhat mild, there is still at least a foot of snow to melt, and that's where it hasn't been piled up. I am just so tired of it.

Anyway, food-wise it's another very simple vegetable dish. Cabbage, carrots and onions are the stalwarts of late winter, and fennel seed and hot pepper flakes are a classic duo. As ever, exact quantities depend on how hot you want it, and how hot your pepper flakes are, so adjust the quantity as you see fit. Any kind of hot, but not-too-hot pepper flakes will work. I used Aleppo pepper, but Korean pepper would work, or even just the big flakes you get in packets at the grocery store.

2 to 4 servings
30 minutes prep time

Cabbage with Fennel Seed & Hot Pepper Flakes

1 large or 2 medium onions
1 large carrot
4 cups chopped cabbage
1 tablespoon mild vegetable oil
1 teaspoon fennel seed
1/3 to 1/2 cup water
1/2 teaspoon hot pepper (chile) flakes
salt to taste

Peel and chop the onions. Peel and grate the carrot. Chop the cabbage.

Heat the oil in a large skillet. Bruise the fennel seed while it heats. Add the onion, carrot, and fennel seed to the pan, and cook, over medium-high heat, stirring regularly, until softened and very slightly browned. Add the cabbage and the water - just enough to barely cover the pan - and continue to cook and stir until the water has evaporated and the cabbage is cooked. If it is not sufficiently cooked when the water is gone, add a little more. Once the cabbage is fairly dry, add the hot pepper flakes and a pinch of salt, and continue cooking and stirring  until the pepper is evenly distributed and the cabbage looks done to your liking.

Last year at this time I made Liver Albanian Style.


Peter Tschirhart said...

I didn't know that red winged black birds were migratory. I was going to call you on it but, prudently, I researched it and you are correct they do fly south for the winter. Another interesting fact I discovered is that they are legal to hunt in Ontario. If you shot 4 and 20 of them you can bake us a pie. Love reading your posts, hope you have much pleasure in the garden this season.

Ferdzy said...

Ha, NO blackbird pie! I value them too much as harbingers of spring. Thanks, Peter.

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