This is my favorite time of year for cooking because I can justify spending more time in the kitchen.  A: it’s the warmest place in the house, B: I can watch chefs on TV for inspiration  – in the name of ‘research,’  of course, and C: it’s where all good things come to life.  I have held on to one recipe for a couple of years and when we decided on a dinner to include Fatted Calf green sausages, well this accompaniment had to happen.

Cabbage is undoubtedly a super food.  It is loaded with nutrients (calcium, iron, magnesium, vitamins B, C, E and even K); high in fiber (4 grams per cup) and low in calories (33 per cup.)  Cabbage stimulates the immune system – which is particularly helpful this time of year, promotes digestive health, and helps with ulcers. It is also an excellent blood purifier and, if that’s not enough, cabbage is said to have a positive affect on the hormones, improving our moods and our sex drive.  Let’s get cooking!

Red Cabbage and Carmelized Fennel – Serves 8

1 1/2 tablespoons fennel seeds
2 medium fennel bulbs, with tops
2 tablespoons olive oil
1 teaspoon sea salt, plus to taste
6 cups red cabbage, sliced into 1/4-inch strips (about 1/2 medium head)
3/4 cup water
2 tablespoons apple cider vinegar
1 tablespoon mirin*

In a heavy saucepan over medium heat, toast fennel seeds until fragrant, about 2 minutes. Transfer seeds to a clean coffee mill; grind to a powder. Set aside.

Trim top and bottom of fennel; reserve fronds in a bowl of cold water for later use. Core fennel; slice bulbs into 1/4-inch slices.

In a deep, wide sauté pan over medium heat, warm the oil; add sliced fennel and salt. Sauté 10 minutes, or until fennel begins to caramelize. Add the red cabbage, water, and apple cider vinegar. Raise heat to high to bring to a quick boil. Cover, reduce heat to low, and cook 20 minutes. Uncover and stir in the mirin and ground fennel seeds. Cook over high heat, stirring occasionally until liquid evaporates. Remove from heat.

Just before serving, roughly chop reserved fennel fronds; stir into cabbage mixture. Salt to taste.

*Mirin is a sweet rice wine used in Japanese cooking.  If you don’t have any on hand, you can substitue rice wine vinegar and a smidge of agave nectar.