sweet and sour red cabbage and fennel

[Guest guest]

I found this recipe while trying to figure out what to do with the fennel I

had... it is pretty good. I found it at this site:

http://www.recipesource.com/fgv/salads/14/rec1435.html

 

Another interesting site I found in the hunt for recipes for all the veggies I

have is www.cooks.com

 

They have a tool that you can put in any food item and it will tell you detailed

nutritional information. It appears that it searches the USDA ag hand book for

the data. Pretty cool.

 

Enjoy! Genie

 

SWEET AND SOUR RED CABBAGE AND FENNEL

 

Recipe By : COOKING LIVE SHOW #CL8730

Serving Size : 4 Preparation Time :0:00

Categories : Salads Cooking Live

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups thinly sliced red cabbage

1 teaspoon olive oil

3/4 pound fennel bulb, stalks trimmed flush

with bulb and bulb chopped fine

1/2 cup water

1/4 cup cider vinegar

2 tablespoons 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

 

 

 

 

 

I would rather regret that which I have experienced than wish I had experienced

that which is past.

 

 

 

 

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