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!