Mill City Cooks

Cabbage and Fennel Slaw

Meet Your Vegetables!

from the Mill City Farmers Market to your table

What’s cookin’? Fennel

When is it in season? Summer/Fall


½ head cabbage (purple or green)                           ¼ cup apple cider vinegar

½ bulb fennel (with fronds included)                      4T honey

1 ear of sweet corn


Cut the corn off the cob, chop the bulb of the fennel, and sauté in a small pan with olive oil, salt, and pepper. Chop cabbage finely and mix with apple cider vinegar and honey. Add the corn and fennel mixture and garnish with the fennel fronds.