This fragrant, tasty, and colorful dish enlivens an autumn or winter meal. Cabbage and fennel are anticarcinogenic, improve digestion, and are rich in antioxidants. Serve warm or at room temperature.
Red Cabbage and Caramelized Fennel
Rate this recipe!
Instructions
- In a heavy saucepan over medium heat, toast fennel seeds until fragrant, about 2 minutes. Transfer seeds to a clean coffee mill; grind to a powder. Set aside.
- Trim top and bottom of fennel; reserve fronds in a bowl of cold water for later use. Core fennel; slice bulbs into 1/4-inch slices.
- In a deep, wide sauté pan over medium heat, warm the oil; add sliced fennel and salt. Sauté 10 minutes, or until fennel begins to caramelize. Add the red cabbage, water, and apple cider vinegar. Raise heat to high to bring to a quick boil. Cover, reduce heat to low, and cook 20 minutes. Uncover and stir in the mirin and ground fennel seeds. Cook over high heat, stirring occasionally until liquid evaporates. Remove from heat.
- Just before serving, roughly chop reserved fennel fronds; stir into cabbage mixture. Salt to taste.
Recipe Notes
Nutrition Facts
Red Cabbage and Caramelized Fennel
Amount Per Serving
Calories 65
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Sodium 308mg
13%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
4%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 65 cal, 4g fat, 1g sat fat, 0mg chol, 2g protein, 7g carb, 1g fiber, 308mg sodium
