Braised Red Cabbage With Fennel Seeds And Bacon Recipe

• 1 Tbsp. grape seed oil
• 1 c. diced onion
• 1 x garlic clove chopped
• 2 lb shredded cored red cabbage about 16 c.
• 1 c. water
• 1/4 c. white wine vinegar
• 3 Tbsp. sugar
• 1 tsp fennel seeds
• 1 1/2 tsp salt
• 2 slc bacon cut in quarters

1. Heat the oil in a 5-qt Dutch oven over medium heat.
2. Add in the onion and cook, stirring occasionally, till tender, about 5 min.
3. Add in the garlic and continue to cook 1 minute.
4. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt.
5. Add in the bacon.
6. Bring to a boil then reduce the heat, and simmer, covered, till very tender, about 2 hrs.
7. Check the cabbage periodically and stir.
8. If the cabbage looks dry, add in a bit more water.
9. Adjust the seasoning.
10. Cold thoroughly, then chill the cabbage overnight.
11. Reheat over low heat before serving.
12. This recipe yields 8 servings.

grape seed oil, onion, garlic, cored red cabbage, water, white wine vinegar, sugar, fennel seeds, salt, bacon

Taken from cookeatshare.com/recipes/braised-red-cabbage-with-fennel-seeds-and-bacon-90756 (may not work)