German Red Cabbage

 1 head red cabbage
 1 tsp kosher salt
 2 tbsp. butter
 1/2 tsp. fennel seeds
 1 bay leaf
 1 onion - thinly sliced
 1 tart apple - julienned
 1/4 c. red wine vinegar (can sub apple-cider vinegar)
 1/4 c. chicken stock
 2 tbsp. honey (more if you like it sweeter)
 Pepper to taste
 Fresh parsley

1

Cut washed cabbage into thin strips, put into a bowl and add salt. Mix well with your hands. Set aside for 10 minutes.

2

In Dutch oven, melt 1 tbsp. butter over medium heat, add fennel seeds and bay leaf and cook one minute.

3

Add onions and apples, sauté until slightly softened, about 5 minutes, then add

4

Add cabbage, vinegar, chicken stock and honey. Cover and RTS (reduce to simmer) until the cabbage is soft, about 45 minutes. Pepper to taste.

5

Toss with 1 tbsp. of butter and sprinkle with chopped fresh parsley before serving.

If your pot isn’t big enough to hold all of the cabbage at once, fill it up as much as possible then cover and simmer; after 5 minutes, the cabbage will have cooked down and you can add more.

Ingredients

 1 head red cabbage
 1 tsp kosher salt
 2 tbsp. butter
 1/2 tsp. fennel seeds
 1 bay leaf
 1 onion - thinly sliced
 1 tart apple - julienned
 1/4 c. red wine vinegar (can sub apple-cider vinegar)
 1/4 c. chicken stock
 2 tbsp. honey (more if you like it sweeter)
 Pepper to taste
 Fresh parsley

Directions

1

Cut washed cabbage into thin strips, put into a bowl and add salt. Mix well with your hands. Set aside for 10 minutes.

2

In Dutch oven, melt 1 tbsp. butter over medium heat, add fennel seeds and bay leaf and cook one minute.

3

Add onions and apples, sauté until slightly softened, about 5 minutes, then add

4

Add cabbage, vinegar, chicken stock and honey. Cover and RTS (reduce to simmer) until the cabbage is soft, about 45 minutes. Pepper to taste.

5

Toss with 1 tbsp. of butter and sprinkle with chopped fresh parsley before serving.

German Red Cabbage