Warm Cabbage & Fennel Salad

Normally, when I think of salad, I definitely don’t think of warmth on my plate. I think of cool, crisp leaves with sweet tomatoes, creamy avocado and crunchy onions with some sort of a tangy dressing.

Warm Cabbage and Fennel Soup3

But, when April is almost over and it’s still snowing, thinking of a summer salad sort of depresses you. Monday and Tuesday it snowed about 5 inches, but today I am not complaining. Almost all of the snow melted late afternoon yesterday, and with this 50 degree weather today and my 10 day forecast, I believe we’re in the clear {knock on wood, cross my fingers, say a little prayer}.

Warm Cabbage and Fennel Soup4

So when I’m craving a salad, but the weather isn’t cooperating {don’t get me wrong – it’s possible to have a cold salad when the weather’s cold – just doesn’t feel right to me}, a warm salad is the way to go.

I have been eating a lot of cabbage over the last week. For one, it’s cheap as dirt, and two, read this.

Warm Cabbage and Fennel Soup1

|Warm Cabbage & Fennel Salad

serves 4

1 head white cabbage

2 fennel bulbs

1/2 red onion, roughly chopped

1/2 TSP minced lemongrass

a TSP olive oil

a pinch of S&P

Cut the fronds off the fennel, then quarter and cut 1/4 inch slices. Begin to saute the fennel and onions in olive oil on medium-high heat for 3-5 minutes, stirring occasionally.

While the fennel and onions are cooking, quarter the cabbage and slice into ribbons. When the fennel and onions begin to caramelize, toss in the cabbage and lemongrass with a few TSP water. Cover, raise heat one or two notches, and stir every few minutes for a total of about 10-15, or until cabbage has wilted and begins to brown {add a TBS of water at a time if the veggies are sticking to the pan}.

Remove from heat, add S&P, tossing to coat.

Warm Cabbage and Fennel Soup6

Enjoy!

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