Ingredients
200 g head of fennel
100 g Chinese cabbage
100 g onions
200 g boiled squids
30 g vegetable oil
salt to taste


Description
Fennel is a perennial of the celery family. The over-ground part of it looks like dill and tastes like anise. The edible parts of the plant are leaves, fresh shoots, stalks, seeds and thick pulpy roots. The leaves and fresh shoots are used in the same way as dill greens, the stalks can be used as ingredients in various pickles, and the most delicious part – the white pulpy roots - can be boiled, stewed, fried, baked, i.e. you can cook a lot of different dishes with this ingredient. Fennel seeds are used as spices. Fennel is appetizing and soothing; it also improves digestion and is recommended as a diuretic.

Method
Rinse the cabbage and fennel and chop them finely. Rinse the squids and boil them in salted water for 3 minutes. Chop them finely. Peel and finely shred the onions and saute them in vegetable oil. Blend the vegetables with the squids, sprinkle with salt to taste and mix well.