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CATEGORY CUISINE TAG YIELD
Cooking liv, Salads 4 Servings

INGREDIENTS

3 1/2 c Thinly sliced red cabbage
1 t Olive oil
3/4 lb Fennel bulb, stalks trimmed
flush
With bulb and bulb chopped
fine
1/2 c Water
1/4 c Cider vinegar
2 T Dark brown sugar, firmly
packed

INSTRUCTIONS

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  Recipe By :
COOKING LIVE SHOW #CL8730  Posted to MC-Recipe Digest V1 #235  Date:
Sat, 5 Oct 1996 15:58:31 -0500  From: "Jon and Angele Freeman"
<jfreeman@netusa1.net>

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“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 116
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 78.4mg
Potassium: 1461.1mg
Carbohydrates: 51.4g
Fiber: 33.8g
Sugar: 6.7g
Protein: 13.4g


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