BRAISED RED CABBAGE WITH FENNEL AND APPLE

Braised red cabbage with fennel and apple is an aromatic side that makes the whole kitchen smell wonderful: fennel, apple, and onion softened in butter, then slow-braised with chopped purple cabbage and a splash of chicken broth. The apples sweeten the cabbage's earthy edge while the fennel adds its gentle anise perfume. Tender, fragrant, and made for roasted fish.

SERVES 4

This aromatic dish is the perfect accompaniment to roasted or pan-fried fish. Try it with my Panfried Cod with Herb Sauce.

INGREDIENTS
2 tbsp/30 ml butter

1 small white onion, chopped

2 fennel bulbs, sliced

2 apples, cored and chopped

2 cloves garlic, minced

½ head of purple cabbage, chopped

½ cup/120 ml Chicken Broth

Sea salt and pepper

COOKING INSTRUCTIONS
Heat butter in a large sauté pan over medium heat. Add onion, fennel and apple and sauté until soft, about 10 minutes. Add garlic and cook for an additional minute, until fragrant. Add cabbage and broth. Generously salt and pepper. Toss to make sure it is all well coated and well mixed. Turn the heat to low and let cook until cabbage is tender, about 25 minutes. Adjust salt and pepper and serve.

Pro Tips

• Sauté the onion, fennel, and apple the full 10 minutes until properly soft — this slow softening builds the sweet base the cabbage braises into.
• Chop the cabbage into rough, bite-sized pieces rather than fine shreds; the braise is meant to keep some texture.
• The 25-minute covered braise at low heat is what turns red cabbage silky — rush it and the pieces stay crunchy and peppery.
• Salt generously when the cabbage goes in; red cabbage needs more seasoning than you'd expect to bring out its sweetness.
• Use firm, tart-sweet apples like Honeycrisp or Braeburn so the pieces hold their shape through the long cook.

Frequently Asked Questions

What do I serve with braised red cabbage?

It's the perfect accompaniment to roasted or pan-fried fish — try it with panfried cod with herb sauce. It's also excellent alongside roast pork.

Can I make this ahead?

Absolutely — it reheats beautifully and the flavors meld overnight. Keep it refrigerated for up to four days and rewarm gently with a splash of broth.

Can I use green cabbage?

You can, though the flavor will be milder and the color far less dramatic. Red cabbage's earthy depth is part of what makes this dish special.

Is this dish paleo?

Yes — just butter (or ghee for strict paleo), vegetables, apple, and broth. It's naturally gluten-free and dairy-free with the ghee swap.

Stav Kogan

BRAISED RED CABBAGE WITH FENNEL AND APPLE

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 165

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp (30 ml) butter
• 1 small white onion, chopped
• 2 fennel bulbs, sliced
• 2 apples, cored and chopped
• 2 cloves garlic, minced
• ½ head of purple cabbage, chopped
• ½ cup (120 ml) Chicken Broth

Method

 

1. [object Object]
2. [object Object]
3. [object Object]
4. [object Object]
5. [object Object]
6. [object Object]
7. [object Object]

Nutrition

Calories: 165kcalCarbohydrates: 27gProtein: 4gFat: 6g

Tried this recipe?

Let us know how it was!

More Recipes You'll Love

• Ginger Lime Pumpkin Seeds
• Luscious lemon squares
• Stuffed Jalapeños in a Bacon Blanket