Red Cab­bage Kraut

with fen­nel & ap­ple

Vegetarian Today - - Table For Two -

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

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