Braised Red Cabbage With Fennel Seeds And Bacon

Recipe Ingredients

1 tablespoon	15ml	Grape seed oil
1 cup	62g / 2.2oz	Diced onion
1		Garlic clove - minced
2 lbs	908g / 32oz	Shredded cored red cabbage - about 16 cups
1 cup	237ml	Water
1/4 cup	59ml	White wine vinegar
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Fennel seeds
1 1/2 teaspoons	7.5ml	Salt
2		Bacon - cut in quarters

Recipe Instructions

Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add the bacon.

Bring to a boil then reduce the heat, and simmer, covered, until very tender, about 2 hours. Check the cabbage periodically and stir. If the cabbage looks dry, add a bit more water. Adjust the seasoning.

Cool thoroughly, then refrigerate the cabbage overnight. Reheat over low heat before serving.

This recipe yields 8 servings.

Each serving: 110 calories; 500 mg. sodium; 2 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 3 grams protein; 6.07 grams fiber.

Source:
The Los Angeles Times, 12-04-2002

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