Sweet-and-Sour Red Cabbage and Fennel

• 2 tablespoons (1/4 stick) butter
• 4 cups thinly sliced onions
• 1 2 1/2-pound head red cabbage, cored, thinly sliced
• 1 pound fennel bulb, cored, thinly sliced, fronds reserved
• 1/2 cup canned beef broth
• 6 tablespoons balsamic vinegar
• 6 tablespoons golden brown sugar

1. Melt butter in heavy large pot over medium-high heat.
2. Add onions and saute until golden, about 10 minutes.
3. Add remaining ingredients except fennel fronds.
4. Bring mixture to boil.
5. Reduce heat to medium-low.
6. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour.
7. Season with salt and pepper.
8. (Can be made 1 day ahead.
9. Cool slightly.
10. Cover and chill.
11. Rewarm over medium-low heat.)
12. Transfer to bowl.
13. Garnish with re-served fennel fronds and serve.

butter, onions, red cabbage, fennel, beef broth, balsamic vinegar, golden brown sugar

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-red-cabbage-and-fennel-5767 (may not work)