Sautéed Cabbage with Fennel and Garlic

Name: Sautéed Cabbage with Fennel and Garlic
Yield: Serves 4 to 6
Ingredients: 1 small head, savoy cabbage (1 1/4 pounds), cored and sliced thin; 3 tablespoons, extra-virgin olive oil; 1 , fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin; , Salt; 2 , garlic cloves, minced to paste; 1/4 teaspoon, red pepper flakes; 2 teaspoons, lemon juice; 2 tablespoons, grated Parmesan cheese

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Appears in Cook's Illustrated March/April 2015

Side Dishes

Vegetables

Vegetarian

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

Unlike kale and Brussels sprouts, which have undergone a recent resurgence, cabbage is still considered boring and bland at best and mushy and smelly at worst. In our recipe, we mitigate the pungent flavors and sulfurous odors that can plag...

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