- 1/2 head red cabbage
- 1 Granny Smith apple
- 2 tablespoons butter
- 1 teaspoon fennel seeds, crushed
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine
- Splash apple cider vinegar
Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.