Sweet and Sour Red Cabbage and Fennel


Adapted from Epicurious.com. Serves 10.

2 TB bacon fat or butter (1/4 stick)
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 tsp salt
1/2 cup vegetable or beef broth
6 TB balsamic vinegar
1/4 cup maple sugar or maple syrup

Melt butter or bacon fat in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add cabbage and fennel, sprinkle with salt, and toss to combine. Saute, tossing occasionally, until cabbage begins to wilt. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer until cabbage is tender, stirring occasionally, about 30-35 minutes. 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 reserved fennel fronds and serve.

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