If you don’t have fennel, simply omit it and double the onion.
Recipe information
Total Time
30 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil
1 small onion, thinly sliced
1 small fennel bulb, cored, thinly sliced
1/2 head red cabbage (about 1 lb.), thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons (or more) red wine vinegar
1 teaspoon honey
Preparation
Heat oil in a large skillet over medium heat. Add onion and fennel and cook, stirring occasionally, until softened, 8–10 minutes. Add cabbage; season with salt and pepper. Cook, stirring often, until cabbage is crisp-tender, 10–15 minutes. Add vinegar and honey; season with salt, pepper, and more vinegar, if desired.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 35
