Braised Red Cabbage with Apple and Fennel Recipe
31. Jul, 2009 
2 Comments
Red cabbage is milder in flavour and has thicker leaves then green cabbage so this simple braised recipe is a great alternative to coleslaw. The combination of balsamic vinegar, apple, and red cabbage appear to be quite common as when I was searching for ideas for the red cabbage I came across two versions of this recipe: one in the Joy of Cooking and one on Jamie Oliver’s website. Plus, adding vinegar while cooking red cabbage will help it retain it’s colour and prevent it from turning blue.
Had we remembered to buy bacon, I would’ve used that too as cabbage and pork are such very good friends.
Braised Red Cabbage with Apple and Fennel Recipe
(serves 4)
Adapted from the Joy of Cooking
2 tablespoons olive oil
1 teaspoon fennel seeds, crushed or pulverized in a spice grinder
1 small onion, thinly sliced
1 apple, peeled and cut into matchsticks, I used a granny smith
1/2 head of red cabbage, thinly sliced
3 tablespoons of balsamic vinegar
1 teaspoon honey
salt and pepper
fresh parsley, minced for garnish
Heat a heavy pot with a lid over medium heat, add olive oil and fennel and cook until fragrant, don’t let spice burn. Add onion and cook until browned, stirring regularly. Add apples, cabbage, vinegar, honey and a healthy pinch of salt. Stir and cover. Turn heat down to low and cook for 60 to 90 minutes until tender, stirring every once and awhile. If it gets to dry you can add a bit of hot water. When ready to serve, correct for seasoning and add the fresh parsley.
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I normally don't like cabbage but the one time I enjoyed it, it had been prepared with apple and vinegar. I'm always open to something with balsamic, so should give this a try. It looks like a lovely addition to an autumn table.
It is a kind of Autumn recipe isn't it? The thing is that the cabbage is in season now.. and I wasn't in the mood for raw cabbage the day I made this. Oh well.