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 and graphic designer in Northern Baltimore County. As a writer I enjoy both fiction and non fiction (travel and local interest stories.) Most recently my non fiction writing has been featured in Mason-Dixon ARRIVE Magazine. As a graphic designer I focus on cover designs and have done a number of designs for books and magazines. Recently I've entered the e-book cover field. I also enjoy working with community organizations and churches to bring their communications to a higher standard. 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 middle and high school students in graphic design and music. View all posts by ritalovestowrite

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