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Sauteed Cabbage with Fennel

This recipe is rated : 1

Recipe Ingredients

1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fennel seeds
3 scallions, minced
4 cups shredded cabbage
2 tbsp freshly grated Parmesan cheese

Cooking Procedures

In a very large skillet, heat oil on medium-high heat. Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot. 
 
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Excerpt from the wayback cook-book collection:

e only real difficulty in the use of conservation flours in the place of all of the wheat or rye is the problem of making the mixture light in spite of the lack of gluten. This deficiency may be partially made good by the use of eggs. 96 CONSERVATION RECIPES BREADS Some cooks soak or scald the flour or meal for several hours or overnight before using as another means of binding: the ingredients. This applies especially to the use of corny, oats and rice, and gives a bread of smooth cons

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