Sweet-and-Sour Red Cabbage and Fennel

  • 6 tablespoons golden brown sugar
  • 2 tablespoons (1/4 stick) butter
  • 4 cups thinly sliced onions
  • 1 2 1/2-pound head red cabbage, cored, thinly sliced
  • 1 pound fennel bulb, cored, thinly sliced, fronds reserved
  • 1/2 cup canned beef broth
  • 6 tablespoons balsamic vinegar
  • PREP

    Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour.

    Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)

    Transfer to bowl. Garnish with re-served fennel and serve.

    (Serves 10)

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