Name: Sweet-and-Sour Red Cabbage and Fennel
Yield: Serves 10
Ingredients: 2 tablespoons (1/4 stick) butter; 4 cups thinly sliced onions; 1 2 1/2-pound head red cabbage, cored, thinly sliced; 1 pound fennel bulb, cored, thinly sliced, fronds reserved; 1/2 cup canned beef broth; 6 tablespoons balsamic vinegar; 6 tablespoons golden brown sugar

Recipe information

Yield
Serves 10

Ingredients

2 tablespoons (1/4 stick) butter

4 cups thinly sliced onions

1 2 1/2-pound head red cabbage, cored, thinly sliced

1 pound fennel bulb, cored, thinly sliced, fronds reserved

1/2 cup canned beef broth

6 tablespoons balsamic vinegar

6 tablespoons golden brown sugar

Preparation

Step 1
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
Step 2
Transfer to bowl. Garnish with re-served fennel fronds and serve.

TagsOnion Root Vegetable Vegetable Cabbage Leafy Greens Fennel Side Dinner Gluten Free Nut Free Easy Make Ahead Saute Bon Appétit

Recipe notes

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