Braised Red Cabbage & Fennel (Vegan)

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

3 tbsp extra virgin olive oil
2 cups onion, sliced thinly
1/2 bulb of fennel, sliced thinly
6 cups red cabbage, shaved
3 tbsp fresh garlic, minced
1 tbsp mustard seed, whole
1/4 cup brown sugar
4 cups vegetable stock, hot
5 tbsp red wine vinegar

Heat oil over medium-high heat and sautÃ© onion and fennel until onion just starts to take on some colour. Add cabbage, garlic and mustard seed; sweat over medium heat until the cabbage starts to wilt. Add sugar and stir until dissolved. Cook until the sugar starts to sizzle and caramelize. Immediately add one cup of stock and stir. Allow the mixture to cook over medium heat until most of the liquid is gone. Add one more cup of stock and repeat this process until there is no stock left to add. Once the liquid is nearly all absorbed, check for doneness. The cabbage should be a little firm, but not at all raw. If it is, repeat the process with 1/2 cup hot water. Once the cabbage is cooked and there is virtually no liquid left, add the red wine vinegar and mix well. Season to taste and serve immediately. Yield: 4-6 servings