Braised Cabbage with Fennel and Apples

by katerina on July 5, 2012

Cabbage and Fennel

A twist on a regular spring cabbage recipe, this braised cabbage dish includes thinly shaved fennel and apple slices for sweetness. Perfectly designed to be served with a sweet pork dish – I suggest you try it with the grilled pork tenderloin with balsamic and ginger. If you enjoy the flavour of fennel, add a 1/2 teaspoon of fennel seeds at the beginning to accentuate that flavour.

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Braised Cabbage with Fennel and Apples

(serves 2-4)

1 tablespoon olive oil
1/2 teaspoon fennel seeds (optional)
1 head savoy cabbage
1 bulb fennel
2 tablespoons apple cider vinegar
1 tart apple
salt and pepper

The fennel and cabbage need to be sliced as thinly as possible, I did this on a mandolin but it can also be accomplished with great knife skills. Make sure you remove the fronds from the fennel and the core of both the cabbage and the fennel before slicing. Wash really well under cold running water.

Bring a heavy pot with a lid to medium low heat. Add the olive oil, fennel seeds if using, cabbage and fennel along with a big pinch of salt. Cover, and let the vegetables sweat. Check on them and stir every 5 minutes or so. Continue until nice and soft, about 20 minutes. Remove the lid and add the vinegar and some freshly cracked black pepper. Cook, for 5 minutes, stirring regularly to incorporate the vinegar.

Peel and core the apple, slice thinly and stir in. Cook for 10 minutes or until the apple is soft but not falling apart. Taste and correct seasoning. Serve warm.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time:55 minutes
Calories(approximate per serving): 150

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