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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!
4.92 from 12 votes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American, British

Ingredients
  

  • 2 tbsp 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 tbsp orange marmalade I recommend Preserve International
  • 2 tbsp brown sugar
  • 3 tbsp red wine vinegar
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp caraway seeds
  • 1 tbsp butter added just before serving
  • salt & pepper to taste

Instructions
 

  • Melt 2 tbsp 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 tbsp of butter and salt & pepper to taste.
  • Garnish with fennel fronds and enjoy!
Keyword Gluten Free, Vegetarian
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