Cabbage and Fennel Bake & Pasties

1 lb cabbage ( about 1/2 head)
1 lb. fennel bulb (about 2 bulbs)
1 Tbls. butter
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1 tsp dried thyme leaves, or 1 Tbls. fresh
1/2 tsp. hotroot pepper (or to taste)
1/4 cup vegetable stock
1 Tbls. vinegar
1 cup milk
1/4 cup corn meal
1/2 tsp salt


Preheat the oven to 375 F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9"x13" baking pan, cover with foil, and bake for 30 minutes.

Ingredient notes: I used green cabbage, yellow onion, balsamic vinegar, and 2% milk. I think you could switch the cabbage, onion, and vinegar, to whatever varieties you like. I would suggest using 2% milk at the lowest. Whole milk, half-and-half, or even cream would work. I haven't perfected my blend for hotroot pepper, so in the meantime, use cayenne or what you like. It shouldn't be too spicy; just have a bit of zing.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350 F for 20-30 minutes.