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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

SWEET-AND-SOUR RED CABBAGE AND FENNEL

ingredients

  • 3 1/2 cups thinly sliced red cabbage (about 6 ounces)
  • 1 teaspoon olive oil
  • 3/4 pound fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped fine (about 1 3/4 cups)
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons firmly packed dark brown sugar

procedure

printable recipe
dish: side
season: summer, fall

In a large heavy non-stick skillet cook cabbage in oil over moderate heat, stirring, until wilted slightly, about 5 minutes. Add fennel and cook, stirring, until just tender, about 5 minutes. Stir in water, vinegar, sugar, and salt and pepper to taste and cook, over moderately low heat, covered, stirring occasionally, until vegetables are tender and liquid is almost evaporated, 10 or 15 minutes. Serve cabbage and fennel hot or at room temperature.

Gourmet, November 1995 (from Epicurious.com)


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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