Farm Fresh Challenge: Fennel Stuffed Cabbage

Welcome to another edition of Farm Fresh Challenge! Today I’m combining a couple of boxes for CHOPPED PARKTON, because I had left overs from last week.

cabbage in the pot

FROM the Box:

  • TOMATOES 10 Yellow cherry Tomatoes cut in half
  • FENNEL 1 heart and frond diced (about 1 cup)
  • PAC CHOI 5 baby Pac Choi  chopped(about 1 cup)
  • TURNIP 5 medium to small  diced (about 1 cup)

FROM the Fridge:

  • Onion chopped (1/2 cup)
  • Carrots (1 cup)
  • 1 tbls olive oil
  • 2 teaspoons of soy sauce
  • 1 cup of previously cooked protein finely chopped (I used left over ham and bacon)


1. Place cabbage in a large bowl if very hot water.

2. Place olive oil in a large pan or wok. Cook veggies with soy sauce until they are softened and reduced in size . The turnips are a good gauge. About 20 min.

3. Add protein and cook an additional 5 minutes.

4. Remove from heat and let cool.

5. Roll about 2 tablespoons of vegetable filling in each leaf of cabbage.

on the plate


About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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