Sauteed Cabbage with Green Apple and Fennel
This light spring side dish can be served hot or at room temperature, making it a great addition for parties and gatherings.
- Prep Time25 min
- Ready in30 minutes
Ingredients
- 1 head cabbage
- 1 granny smith apple
- 1 bulb fennel
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon crushed chili flake
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup Guinness to deglaze
- Splash of Apple Cider Vinegar
Cooking Instructions
1
Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut them into thin wedges. Thinly slice the fennel bulb and set aside green fronds for the final garnish.
2
In a large saute pan, add the oil and the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes.
3
Deglaze with Guinness and stir in a splash of cider vinegar. Transfer to a serving bowl top with reserved fennel fronds and serve.
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