Red Cabbage with Pumpkin Seeds & Fennel

Megan — Tue, 12 Jan 2010 22:17:20 +0000

When I was in college, I had a broke friend who lived in a tiny studio apartment downtown, and became fond of cooking to save money and enhance his, uhm, manly wellbeing. His girlfriend at the time was a health counselor and recommended this dish (afterall fennel and pumpkin seeds are reputed to enhance male vitality). Every single time I came to visit them, I’d see the cast iron skillet abandoned on a cooled stovetop, leftovers from a prior meal. I never asked her if this dish was successful, but judging by its frequent employment, I assumed it lead to some kind of wellbeing. At some point I started making it, too, on occasion, and enjoyed it served with fresh salmon.

Makes 2-6 servings

1 medium red cabbage, shredded or finely chopped

1 small bulb fennel, finely sliced

½ cup pumpkin seeds

2 T. olive oil

½ t. Cajun spice*

Chop cabbage and fennel into shreds. Heat oil over medium-high heat, add pumpkin seeds and Cajun spice, then stir while letting them season for a few minutes. Then add the vegetables and saute until slightly tender. Remove from heat and serve. For more kick, increase amount of Cajun spice or add an extra pinch of cayenne.

*Note: buy this mix only in the bulk section of a natural foods store, as many of the pre-made Cajun spice blends use wheat gluten as a binding agent. Also, blackening seasonings often create more smoke, so make sure the cooking area is well-ventilated before you begin.

Core Health and Nutrition » gluten-free food

Red Cabbage with Pumpkin Seeds & Fennel