Caitlin Bensel
Serves 4 (serving size: 3/4 cup)

Cabbage has a naturally high water content; it will wilt considerably in the pan with just 1/2 cup added liquid. We add the sweet (apple and brown sugar) and tangy (sherry vinegar) flavors toward the end of braising so they stand out in the finished dish. If you don’t have sherry vinegar, you can substitute apple cider vinegar. Serve with roast pork or slow-cooked beef.

How to Make It

Cook 2 chopped bacon slices in a saucepan over medium 5 minutes. Add fennel seeds; cook 30 seconds. Add chopped red cabbage and water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in Fuji apple, sherry vinegar, light brown sugar, black pepper, and kosher salt. Cover and simmer 5 minutes. Stir in unsalted butter.

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