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Cabbage and fennel vegetables à la Klaumix

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Ingredients for 4 servings:

  • 1 small white cabbage
  • 1 large fennel
  • 120 g bacon, cut into strips
  • 2 tbsp goose fat
  • 2 tsp cumin, whole
  • 1 red chili pepper(s), sliced
  • 1 bay leaf
  • 1 tsp black pepper
  • 1 tbsp fish sauce
  • 125 ml beef broth, preferably homemade
  • 1 tbsp sugar
  • 2 tbsp balsamic vinegar, dark
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

Cut the cabbage and fennel into small pieces. Fry the lard and bacon in a deep saucepan. Add the cabbage and fennel and sauté. Deglaze with the beef broth. Add the remaining ingredients, except the balsamic vinegar and sugar. Cover and simmer for about 2 hours. When the vegetables are tender, season with sugar and simmer uncovered. Finally, season with balsamic vinegar. Tip: It’s best to reheat this dish once or cook it the day before.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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