Slow cooked with vinegar, spices and a little marmalade, this vibrant Braised Red Cabbage & Fennel recipe is a breeze to make and the perfect accompaniment to any main course.
I love serving it with meat, especially pork, and mashed potatoes and it really adds brightness to often heavy fall and winter dishes. Plus, it is absolutely GORGEOUS with its rich purple hue and looks stunning on any dinner plate.
Made this Braised Red Cabbage & Fennel recipe? Let me know what you think in the comments!
Recipe
Braised Red Cabbage & Fennel
This one pot braised cabbage and fennel is a fantastic vegetarian side dish that goes with a variety of meats and entrees and is perfect for fall!
Ingredients
- 2 tablespoon butter
- 1 large onion, cut in half and then thinly sliced
- 1 fennel bulb, cut in half and then thinly sliced Save fennel fronds for garnish
- 1 whole red cabbage, shredded or thinly sliced 2
- 1 green apple, cored, halves and thinly sliced If you don't have a green apple you can use whatever you have on hand.
- 2 tablespoon orange marmalade I recommend Preserve International
- 2 tbsp brown sugar
- 3 tablespoon red wine vinegar
- 2 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 tablespoon butter added just before serving
- salt & pepper to taste
Instructions
- Melt 2 tablespoon of butter in a large heavy pot with lid.
- Add in onions and sauteed over medium/medium high heat for around 5 minutes.
- Add in fennel and continue to cook for another 4-5 minutes until softened.
- Add in cabbage, apple, orange marmalade, vinegars, brown sugar, caraway seeds and salt. (The pot may seem very full but remember the cabbage will shrink as it cooks.)
- Stir everything to combine and turn heat down to low. Continue to cook on low, stirring occassionally, for approximately 1 hour until the cabbage is soft and everything is cooked through.
- Before serving add 1 tablespoon of butter and salt & pepper to taste.
- Garnish with fennel fronds and enjoy!
Tried this recipe?Let us know how it was!
Jan
Is this very sweet? I'm curious how you would make it more savory? Broth instead of marmalade? Thank you
jamjarkitchen
It's a little sweet but not overly so. You could definitely leave out the marmalade and maybe add a little more vinegar to your taste. Hope this helps!