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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sweet and Sour Red Cabbage and Fennel Recipe

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This recipe for Sweet and Sour Red Cabbage and Fennel is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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