Category: Salads

3 1/2 cup Thinly sliced red cabbage

1 tsp Olive oil

3/4 lb Fennel bulb, stalks trimmed flush

With bulb and bulb chopped fine

1/2 cup Water

1/4 cup Cider vinegar

2 tbsp Dark brown sugar, firmly packed

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>