"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet and Sour Red Cabbage and Fennel Recipe

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This recipe for Sweet and Sour Red Cabbage and Fennel, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
4 c. thinly sliced onions
1 2 1/2 lb. head red cabbage, cored, thinly sliced
1 lb. fennel bulb, cored, thinly sliced, fronds reserved
1/2 c. canned beef broth
6 T balsamic vinegar
6 T golden brown sugar

Directions:
Directions:
Melt butter in heavy large pot over medium-high heat. Add onions and saute 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 reserved fennel fronds and serve.

Number Of Servings:
Number Of Servings:
10

 

 

 

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