Red Cabbage Kraut With Fennel and Apple
|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|
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.