Sautéed cabbage with fennel and garlic from Cook's Illustrated Annual Edition 2015 (page 19) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FatsyRoller on February 06, 2023

    Really good. I was a bit heavy-handed with the red chile pepper which was a mistake -- stick to 1/4 tsp as written. Be generous with the lemon to give it the shot of acid it needs. Cooked the cabbage covered for about 7 or 8 minutes to get it wilted down adequately. Served with roasted chicken and next time would serve with pork.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.