| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Cooking liv |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Thinly sliced red cabbage |
| 1 |
ts |
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 |
tb |
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>
A Message from our Provider:
“As a former fetus, I oppose abortion…”