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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.

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Reviews (3)

14 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
11/08/2011
very flavourful, very pretty on the plate, and aromatic. The only change I made was I added a sliced onion in with the cabbage. I served it with roasted sausages and rosemary potatoes, nice combination of autumn flavours. I did find that it needed only half the suggested cooking time, but perhaps it is because I halved the recipe.
Rating: Unrated
10/16/2011
This is an excellent recipe. Excellent with pork. Great way to fix red cabbage when you don't know what to do.
Rating: Unrated
11/07/2008
Delicious combination of spices, wine
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