Braised Red Cabbage with Fennel

Preparation time
10 mins
Cooking time
30 mins
6 people
Meal course
Vegetable Side Dish
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1 whole
red cabbage
1 whole
Braised Red Cabbage with Fennel


This sweet and savory red cabbage recipe makes a distinctive and colorful splash as a side dish for roast meats and poultry. Cabbage by itself is rather dull, but when combined with fennel and a touch of sweetness from organic apple juice, it takes on a whole new flavor profile. In this recipe, both the fennel and cabbage are cooked in a mixture of apple juice and water. Fennel, of course, has a slightly sweet licorice flavor that pairs well with cabbage. Once the cabbage and fennel are cooked, you have to let the cooking liquid evaporate so that the sugar and color are reabsorbed into the vegetables. If you like your cabbage really sweet, you can change the proportion of juice to water. For example 3 cups of apple juice to 1 cup of water, or use 4 cups of apple juice and no water at all for the sweetest variation.

cabbage, vegan, vegeterian
Braised Red Cabbage and Fennel
  1. Prepare the following ingredients:

    1 medium head cabbage

    1 medium fennel bulb

    2 cups organic apple juice

    2 cups water

    1/2 tsp. salt

    1/2 tsp. fennel seeds

  2. Cut the cabbage into quarters; trim away the core. Shred the cabbage and transfer to a large pot. Trim the fennel, slice into quarters, trim away the core, and cut into thin pieces. Transfer to the pot.
  3. Pour in the apple juice and water. Add the salt and fennel seeds stirring to combine. Cover and bring to a boil, then reduce heat to medium. Cook for 10 minutes until the vegetables are soft. Remove the cover, raise the heat and allow the liquid to evaporate, about 15 minutes. Serve with roasted poultry or pork.