Time: --
Complexity: easily

A side dish recipe made with red cabbage, first sautéed with fennel seeds and then braised with chicken broth and wine vinegar.

Ingredients:

• 1 head of red cabbage, cut into strips
• 1 teaspoon fennel seeds
• 1 tsp red wine vinegar
• 1 teaspoon chicken broth
• 1 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• Salt and freshly ground pepper
• A pinch of sugar
• 2 tbsp. l. chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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red cabbage, fennel seeds, wine vinegar, parsley

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Preparation:

Step 1
• Toast the fennel seeds in olive oil in a shallow frying pan for 1 minute. Add the red cabbage and cook in batches, stirring, until the cabbage leaves are wilted.
Step 2
• Add a pinch of sugar and a teaspoon each of red wine vinegar and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover loosely, and simmer, stirring occasionally, until the cabbage is tender, about 30 minutes.
  
  Stir in butter and sprinkle with parsley.

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