- 2 tsp olive oil
- 1 tsp butter
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 1/8 tsp ground cumin
- 1 medium onion, chopped
- 1 small cabbage or 1/2 large cabbage, sliced 1/4-inch wide green cabbage
- 1 tsp salt
- 15-oz can whole peeled tomatoes
- 4 c chicken stock
- Freshly ground black pepper
If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
Sprinkle with freshly ground black pepper to serve.
