Boistfort Valley Farm
Community Supported Recipe Box

Savoy Cabbage and Fennel with Parsley Lemon Butter

Farmer's note: if you haven't had the privilege of picking up one of Deborah Madison's cookbooks, go check them out. Local Flavors reads like a memoir of her journey through our country's markets, and it paints a far more idyllic picture than I can, with my mid-season grumbling and dysfunctional technology.


  • 1/2 small Savoy, Napa or green cabbage
  • 1 large fennel bulb, quartered
  • 1 large leek OR 1 small onion, thinly sliced
  • 4 Tbsp unsalted butter
  • Sea salt and freshly ground pepper
  • juice and zest of one Meyer lemon
  • 3 Tbsp parsley leaves or chervil


dish: side
season: fall

Cut cabbage, fennel, and leek/onion into very thin slices and wash.

Melt 1 Tbsp butter in a large skillet. Add vegetables and sprinkle with 1/2 tsp salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes to make sure there's a little moisture so that the vegetables steam and don't brown. Meanwhile, simmer the lemon juice in a small skillet until only one Tablespoon remains. Remove from heat and whisk in the remaining butter.

Finely chop the lemon zest with the parsley (or chervil). Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper.

from Local Flavors by Deborah Madison, 2002