Braised Fennel and Red Cabbage
Who doesn’t enjoy a good German braised red cabbage? Then I wondered how would adding and accentuating fennel work. To my great joy, this recipe delivered both. This side dish would be a great addition to any holiday table or enjoyed with poultry, game, or meats.
8 servings
1 whole clove
1 teaspoon fennel seeds
1 teaspoon juniper berries
2 tablespoons extra virgin olive oil
1 cup red onion, peeled, halved, cored, ¼ inch lengthwise slices (about 1 small onion)
2 medium clove garlic, minced
1 tablespoon red currant jelly
1 large fennel bulb, ¼ x 2-inch batons
6 cups red cabbage, cored, ¼ inch slices (about 1 pound)
1 Granny Smith or Macintosh apple, peeled, cored, ¼ inch slices
⅓ cup white balsamic vinegar
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
DIRECTION:
1. Grind the clove, fennel seeds, and juniper berries in a spice grinder and put them to the side.
2. Heat the olive oil in a non-reactive saucepan over medium heat. Add the onions and garlic and cook for about three minutes until softened. Deglaze with the vinegar. Add the currant jelly, the reserved ground clove, fennel seeds, and juniper berries.
3. Toss in the fennel, cabbage, and apples and coat thoroughly. Stir in salt and pepper.
4. Cover with a lid and cook over low heat until soft for about one hour, stirring occasionally.
5. Taste, Think, Transform with salt, pepper, and/or vinegar.
Braised Fennel and Red Cabbage
Ingredients
- 1 whole clove
- 1 teaspoon fennel seeds
- 1 teaspoon juniper berries
- 2 tablespoons extra virgin olive oil
- 1 cup red onion, peeled, halved, cored, ¼ inch lengthwise slices (about 1 small onion)
- 2 medium clove garlic, minced
- 1 tablespoon red currant jelly
- 1 large fennel bulb, ¼ x 2-inch batons
- 6 cups red cabbage, cored, ¼ inch slices (about 1 pound)
- 1 Granny Smith or Macintosh apple, peeled, cored, ¼ inch slices
- ⅓ cup white balsamic vinegar
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Grind the clove, fennel seeds, and juniper berries in a spice grinder and put them to the side.
- Heat the olive oil in a non-reactive saucepan over medium heat. Add the onions and garlic and cook for about three minutes until softened. Deglaze with the vinegar. Add the currant jelly, the reserved ground clove, fennel seeds, and juniper berries.
- Toss in the fennel, cabbage, and apples and coat thoroughly. Stir in salt and pepper.
- Cover with a lid and cook over low heat until soft for about one hour, stirring occasionally.
- Taste, Think, Transform with salt, pepper, and/or vinegar.
Nutrition Facts
Calories
96.26Fat (grams)
3.85Sat. Fat (grams)
0.53Carbs (grams)
15.02Fiber (grams)
3.17Net carbs
11.87Sugar (grams)
8.79Protein (grams)
1.76Sodium (milligrams)
328.54Cholesterol (grams)
0The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.