Red Cabbage, Fennel & Cranberries Recipe

Red cabbage oft ends upwardly inwards my CSA box this fourth dimension of yr Of course of report it features prominently in slaws too soups, too makes a skillful bed for tike roasts or sausages, but what else? Lately I'm trying sautés. Red cabbage has a really earthy flavor that tin become sweetness or sour too cooks upwardly easily inwards a sauté pan, if shredded. 

Red cabbage is healthy, a fellow member of the brassica family, it's cholesterol lowering too perchance surprisingly the wellness benefits are greater inwards cooked cabbage than inwards raw. If you've always wondered what makes carmine cabbage red, it's anthocyanins, a type of polyphenol which is a paint too is also responsible for the carmine inwards cranberries. The sum of Vitamin C is half-dozen times greater inwards carmine cabbage than greenish cabbage. It's extremely high inwards Vitamin one thousand too. 

This recipe came nearly because I had nearly a one-half of a caput of cabbage, a fleck of fennel too only about cranberries I wanted to use. The brilliant too bitter flavors of the dish amongst only an border of sweetness complement something rich similar pork, sausages, goose or duck. I similar the cabbage to withal bring a fleck of crunch, but if you lot desire it softer, only create it longer amongst the lid on. 

Note: The sum of saccharide you lot involve inwards this recipe depends on the sweetness of the vegetables too how sweetness the vino is. You powerfulness start amongst a tablespoon too add together to a greater extent than alone if you lot involve it. If you'd rather non add together saccharide at all, I'd recommend using dried cranberries which are already sweetened. 

Red Cabbage, Fennel & Cranberries 

Serves 4

Ingredients

1 Tablespoon vegetable or rice bran oil 

1 loving cup sliced onion (half moons)

1 loving cup sliced fennel bulb 

four cups thinly sliced carmine cabbage

1 loving cup cranberries

Pinch salt

ii Tablespoons packed brownish sugar

1/2 loving cup vegetable or chicken broth

1/2 loving cup carmine wine 

Instructions 

Heat a large skillet too add together the oil. When the fossil oil is hot, add together the onion too fennel too sauté for v minutes or until translucent but non brown. Add the cabbage too sauté for only about other iii minutes or until glossy too starting fourth dimension to cut inwards volume. Add the cranberries, salt, brownish sugar, broth too wine. Cover too simmer gently for v minutes. Remove the lid too create until the liquid evaporates. Taste for seasoning too serve. 

Enjoy!

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