SWEET-AND-SOUR RED CABBAGE AND FENNEL

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Sweet-and-Sour Red Cabbage and Fennel image

Categories     Vegetable     Side     Christmas     Vinegar     Fennel     Winter     Oktoberfest     Cabbage     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

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