Sweet and Sour Red Cabbage and Fennel

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 3 1/2 cups thinly sliced red cabbage
  • 1 teaspoon olive oil
  • 3/4 pound fennel bulb, stalks trimmed flush with bulb and bulb chopped fine
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons firmly packed dark brown sugar
Directions
  • In a large heavy non-stick skillet cook cabbage in oil over moderate heat, stirring, until wilted slightly, about 5 minutes. Add fennel and cook, stirring until just tender, about 5 minutes. Stir in water, vinegar, sugar, and salt and pepper to taste and cook, over moderately low heat, covered, stirring occasionally, until vegetables are tender and liquid is almost evaporated, 10 to 15 minutes.

  • Serve cabbage and fennel hot or at room temperature.


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