Sweet & sour red cabbage & fennel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
3½ c thinly sliced red cabbage 1 ts olive oil
¾ lb fennel bulb, stalks trimmed : flush
: with bulb and bulb chopped : fine
½ c water
¼ c cider vinegar
2 TB dark brown sugar -- firmly : packed
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 to 15 minutes. Serve cabbage and fennel hot or at room temperature. Yield: 4 servings Recipe By : COOKING LIVE SHOW #CL8730 From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:35:40 ~0500
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