| 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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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