Sauteed Cabbage with Apples and Fennel
 

Sauteed Cabbage with Apples and Fennel

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This simple dish pairs the sweetness of winter apples with tart vinegar and fragrant fennel. When sautéing cabbage, it's important not to overcook. Cook until just tender, but still slightly crisp.

SERVING SIZE

serves 2-4

INGREDIENTS

3 tablespoons butter

1 bulb fennel, thinly sliced

2 cloves garlic, minced

1/2 head green cabbage, chopped

1 1/2 tablespoon fennel seeds

1 teaspoon paprika

1 cup broth

1/4 cup apple cider vinegar

1 apple, peeled, cored and sliced

salt and pepper to taste

 

INSTRUCTIONS

In a large sauté pan, melt the butter over medium heat. Add the fennel and sauté until soft, about 5-7 minutes.

Add the garlic and sauté until fragrant, about 30 seconds. Throw in the cabbage and toss to coat, then add the fennel seeds and paprika. Sauté until just soft but still crunchy, about 4-5 minutes.

Pour in the broth and vinegar.  Add the apples and cover, continuing to steam until tender, another 4-5 minutes. Season to taste with salt and pepper.  

  PRINT VERSION

vegetable plate

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