Sauteed Savoy Cab­bage with Fen­nel and Fen­nel Seeds

(serves 10 generously)

3 tbsps olive oil
5 cloves gar­lic, minced
1 head Savoy cab­bage, shred­ded as for cole slaw
4 heads fen­nel, sliced thin (be sure to include the fer­ny tops)
2 tbsps fen­nel seeds

Heat the oil in a large skil­let and fry the gar­lic until just soft. Throw in every­thing else and saute gen­tly, tak­ing care not to burn the gar­lic. When the fen­nel is soft, you’re done.