Recipe information
Yield
Serves 10
Ingredients
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
6 tablespoons golden brown sugar
Preparation
Step 1
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.)
Step 2
Transfer to bowl. Garnish with re-served fennel fronds and serve.
