LibreRecipes

Sweet-and-Sour Red Cabbage and Fennel

Rating

Calories

118.0

Protein

3.0

Sodium

105.0

Fat

3.0

2 tablespoons (1/4 stick) butter

4 cups thinly sliced onions

1 2 1/2-pound head red cabbage, cored, thinly sliced

1 pound fennel bulb, cored, thinly sliced, fronds reserved

1/2 cup canned beef broth

6 tablespoons balsamic vinegar

6 tablespoons golden brown sugar

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
Transfer to bowl. Garnish with re-served fennel fronds and serve.