Recipe: Red Cabbage & Fennel


1 small head red cabbage
1 fennel bulb, chopped fine
1/4 cup water
1/4 cup white wine vinegar
2 Tbsp. sugar
(1/4 tsp. red pepper flakes)


Wash cabbage and slice thinly. Heat a large skillet and add cabbage. Cover and cook over moderate heat, stirring occasionally, until wilted slightly, about 5 minutes. Add fennel, cover and continue cooking, stirring occasionally, another 5 minutes or until fennel is barely tender. Mix together water, vinegar, sugar, and salt and pepper to taste. Add to vegetables, stir well and cook, uncovered another 10 minutes, stirring frequently.