This dish is so simple and delicious, even at room temp, so make lots! The mustard offsets the sweetness of the cooked cabbage and fennel.
Sauteed Cabbage and Fennel With Mustard
Purple cabbage (which tends to be a bit sweeter than green)
Fresh thyme (optional)
Slice the cabbage and fennel quite finely. Heat some olive olive. Once oil is warm add cabbage, fennel, and thyme and sautee until soft. Add salt and mustard. (I hesitate to say how much as it depends how much cabbage and fennel you use! But start with far less than you think, stir it in taste, and add more if you need to. (I used 1 tsp for about 1/3 head of cabbage and 1/2 a bulb of fennel).
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