Recipe By : COOKING LIVE SHOW #CL8730
Serving Size : 4 Preparation Time :0:00
Categories : Salads Cooking Live
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups thinly sliced red cabbage
1 teaspoon olive oil
3/4 pound fennel bulb, stalks trimmed flush
with bulb and bulb chopped fine
1/2 cup water
1/4 cup cider vinegar
2 tablespoons dark brown sugar -- firmly packed
In a large heavy non-stick skillet cook cabbage in oil over moderate
heat,stirring, until wilted slightly, about 5 minutes. Add fennel and
cook, stirring until just tender, about 5 minutes. Stir in water,
vinegar, sugar, and salt and pepper to taste and cook, over
moderately low heat, covered, stirring occasionally, until vegetables
are tender and liquid is almost evaporated, 10 to 15 minutes.
Serve cabbage and fennel hot or at room temperature.
Yield: 4 servings
