1 head cabbage
2 cups beef stock
2 tablespoons fennel seed
2 tablespoons Pernod
Slice cabbage into half-inch wide pieces. Add cabbage, beef stock, fennel seed, and Pernod to a pressure cooker. Stir it. Cook on high pressure for 7 minutes. Release pressure and serve.
Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.
