Sautéed Cabbage with Apples and Fennel
Green cabbage is a staple of old world eating. This simple dish pairs the sweetness of winter apples with tart vinegar and fragrant fennel. When sautéing cabbage don’t over cook. When cabbage begins to break down it releases a sulphur smelling compound. Cook until just tender, but still slightly crisp.
- 1/2 head green cabbage, chopped
- 2 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 apple
- 1 1/2 T fennel seeds
- 3 T butter
- 1 cup broth
- 1/4 cup apple cider vinegar
- 1 t paprika
- Salt and pepper
- In a large sauté pan melt butter over medium heat.
- Add fennel and sauté until soft, about 5-7 minutes.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add cabbage and toss to coat, add fennel seeds and paprika.
- Sauté until just soft but still crunchy, about 4-5 minutes.
- Add broth, vinegar and apples and cover, continue to steam until tender, another 4-5 minutes.
- Salt and pepper to taste and serve.