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Toast 1 teaspoon fennel seeds in a skillet with 1 tablespoon olive oil for 1 minute. Add 1 head thinly sliced red cabbage in batches, season with salt and pepper and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with 2 tablespoons butter and a handful of chopped parsley.
Photograph by Marcus Nilsson
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Photo: Braised Cabbage Recipe
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By jdb_13114297
Bend, 77
on October 27, 2010
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Couldn't even feel good about giving this one star and we really like braised cabbage. I made it exactly as recipe said. I'm sorry to say we wasted a perfectly good cabbage. It went to the compost pile.
By artshar_1252
Kennedale, TX
on January 17, 2010
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I thought this was really tasty...found out my husband doesn't like fennel seeds (who knew? so I may leave them out next time. Made a half-recipe...and we ate it all!
By marie6944lucas_...
Huntington, WV
on January 01, 2010
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I added pine nuts
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