hibachi teppanyaki restaurant equipment | White Cabbage, Fennel, Apples & Onions

• 1 bulb fennel, trimmed, cut into small pieces, cored, thinly sliced
• 3 crisp apples, diced, cored, thinly sliced
• 2 small Onions, thinly sliced, peeled and thinly sliced
• 1 small or ½ large white or Savoy cabbage (3/4 to 1 pound), 1/4, pitted, thinly sliced, 3/4 to 1 inch wide
• salt and pepper
• 2 tablespoons fresh thyme leaves (discard stem)
• 1 cup water
• 2 tablespoons oil, serve
• 2 tablespoons honey
• Juice of ½ lemon

Preheat teppanyaki restaurant table on 5; When the orange light goes off, set hibachi teppanyaki restaurant equipment to ~ 7.5 (the Settings may vary slightly depending on the model).

Add 2 tablespoons oil, fennel, apple, onion, cabbage, salt, pepper and thyme. Cook for 12 to 15 minutes until tender and crisp. Add 1 cup of water and honey; Let it soak in for more than 5 minutes. Before serving, add lemon juice.

Tip: if you don't like the fruity taste, use two bulbs of fennel and an apple.

When the vegetables are brownish around the edges before the liquid is added, we love the taste.