Sweet And Sour Red Cabbage And Fennel Recipes

Sweet-and-Sour Red Cabbage and Fennel image

Yield Serves 4

Number Of Ingredients 6

3 1/2 cups thinly sliced red cabbage (about 6 ounces)
1 teaspoon olive oil
3/4 pound fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped fine (about 1 3/4 cups)
1/2 cup water
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar

Steps:

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 or 15 minutes.
Serve cabbage and fennel hot or at room temperature.

Sweet-and-Sour Red Cabbage and Fennel image

Yield Serves 10

Number Of Ingredients 7

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

Steps:

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.