Sweet-and-Sour Red Cabbage and Fennel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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 |
Directions:
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.)
2. Transfer to bowl. Garnish with re-served fennel fronds and serve.
|
|