Roasted Fennel and Cabbage salad

Roasted Fennel:

Wash and slice and he fennel bulb. Cut off the root end, and slice thick slices until the root ends and the stem begins.

Lightly sprinkle with oil or fat (I used ghee and tallow) and sprinkle with salt and pepper.

Roast at 375 for 20 minutes. Then sprinkle with parmesan and broil until yop is crispy.

Cabbage salad:

Slice cabbage (I used a mix of purple and green) thinly.

Heat a skillet with a tbl fat and add the cabbage. Add a dash of white vinegar, salt, pepper and any other herbs and lightly sauté (I still like my cabbage crispy so only a few minutes.)

Top with cooked steak cubes (hot or cold) and sprinkle with some feta cheese.

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