Food recipes
Sweet-and-Sour Red Cabbage and Fennel
Sweet-and-Sour Red Cabbage and Fennel Ingredients: butter, without salt onions, raw cabbage, raw fennel, bulb, raw soup, beef broth or bouillon canned, ready-to-serve vinegar, balsamic sugars, brown Directions: Melt b...
Sweet-and-Sour Red Cabbage and Fennel
Ingredients:
butter, without salt
onions, raw
cabbage, raw
fennel, bulb, raw
soup, beef broth or bouillon canned, ready-to-serve
vinegar, balsamic
sugars, brown
Directions:
Melt butter in heavy large pot over medium-high heat.
Add onions and saute 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.)
Transfer to bowl.
Garnish with re-served fennel fronds and serve.
Ingredients:
butter, without salt
onions, raw
cabbage, raw
fennel, bulb, raw
soup, beef broth or bouillon canned, ready-to-serve
vinegar, balsamic
sugars, brown
Directions:
Melt butter in heavy large pot over medium-high heat.
Add onions and saute 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.)
Transfer to bowl.
Garnish with re-served fennel fronds and serve.