Napa Cabbage and Fennel Stew with Apples and Tomatoes

This hearty Napa cabbage and fennel stew combines the earthy flavors of cabbage and fennel with the sweetness of apples and the richness of tomatoes. A splash of white wine enhances the dish, while spices like thyme and bay leaves add depth. It's a comforting, wholesome dish that is both nourishing and satisfying, perfect for a cozy dinner. This recipe is vegetarian and can be made vegan by choosing a plant-based broth.

Ingredients:

• 1 small head Napa cabbage, chopped
• 1 bulb fennel, sliced
• 1 large onion, diced
• 1 apple, cored and diced
• 1 cup canned tomatoes, crushed
• 1 cup white wine
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the sliced fennel and continue to sauté for another 5 minutes until slightly softened.
3. Stir in the chopped Napa cabbage and diced apple, cooking for an additional 3-4 minutes until the cabbage begins to wilt.
4. Pour in the white wine and let it simmer for about 2 minutes to allow the alcohol to evaporate.
5. Add the crushed tomatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
6. Remove the bay leaf before serving. Adjust seasoning as needed and serve warm.