Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

1 medium head (about 2 pounds) green cabbage
2 bulbs fresh fennel, green stalks and leafy fronds intact
4 tablespoons olive oil
¼ teaspoon crushed red pepper
Salt and black pepper, to taste
2 tablespoons white wine vinegar
cups chicken or vegetable stock
3 pounds skinless, boneless salmon, cut into 6 pieces
Sea salt (for sprinkling)
2 tablespoons chopped
fennel fronds

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1. Quarter the cabbage through the core and remove the core from each piece. With a large knife, thinly slice the quarters.

2. Separate the fennel stalks from the bulbs. Reserve the green fronds. Trim the root ends of the bulbs and with a vegetable peeler, peel off any tough outer fibers. Quarter the bulbs, core each piece, and slice them thinly.

3. In a 12-inch skillet with a heatproof handle over medium heat, heat 3 tablespoons of the olive oil. Add the cabbage, fennel, red pepper, salt, and black pepper. Cook, stirring, for 5 minutes or until the cabbage begins to wilt.

4. Add the vinegar and stock. Bring to a boil, lower the heat, and cover the pan. Simmer for 25 minutes, stirring occasionally, or until the vegetables are tender. Reserve 3 cups of the cabbage mixture for the soba noodles.

5. Set the oven at 400 degrees.

6. Brush the salmon with the remaining 1 tablespoon olive oil and pepper. Place the fish, skinned side up, on the cabbage mixture. Transfer to the oven. Roast the fish for 15 minutes or until the salmon is tender when flaked with the tip of a knife. Reserve 2 pieces of salmon for the soba noodles. Sprinkle the salmon with sea salt and fennel fronds and serve with the cabbage.  Lisa Zwirn