"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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 Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Friday, February 6, 2004

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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