Red Cabbage Kraut
with fennel & apple
Not only is red cabbage an excellent source of antioxidants, it also has digestive health benefits and is a very good source of fiber.
Makes 4 servings Total time: 45 minutes
1 Tbsp. extra-virgin olive oil 31/2 cups shredded red cabbage (10 oz.) 1 cup thinly sliced fennel bulb (about 1/2 a bulb) 1 red apple, such as Pink Lady
or Braeburn, thinly sliced (11/4 cups) 1/2 cup apple juice 1/4 cup cider vinegar 3 Tbsp. light brown sugar 1/4 tsp. each kosher salt and black pepper
Heat oil in a skillet over medium. Add cabbage and fennel and cook, tossing with tongs, until cabbage wilts, 5 minutes.
Add apple, apple juice, and vinegar. Cover skillet and reduce heat to low; cook until cabbage darkens, 6–8 minutes. Remove lid and cook cabbage until most of the liquid is absorbed, about 6 minutes. Stir in brown sugar, salt, and pepper and cook 5 minutes more. Per serving: 125 cal; 4g total fat (1g sat); 0mg chol; 387mg sodium; 24g carb; 4g fiber; 1g protein