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Red Cabbage Kraut With Fennel And Apple

Country.Chef's picture
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Shredded red cabbage 10 Ounce (3 1/2 Cups)
  Thinly sliced fennel bulb 1 Cup (16 tbs) (1/2 Bulb)
  Red apple 1 , thinly sliced to make 1 1/4 cups (Such As Pink Lady Or Braeburn)
  Apple juice 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Light brown sugar 3 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
Directions

Heat oil in a nonstick skillet over medium heat.
Add cabbage and fennel to skillet; cook, turning and pressing with tongs until cabbage wilts, about 5 minutes.
Add apple, apple juice, and vinegar to skillet.
Reduce heat to low, cover skillet, and cook until cabbage darkens, about 6-8 minutes.
Remove lid; cook and stir until most of the liquid is evaporated, about 6 minutes.
Stir in brown sugar; cook for another 5 minutes.
Season kraut with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Cook Time: 
25 Minutes

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