Ingredients
4 tbsp butter, cut into pieces
1 tsp caraway seed
1/2 head red cabbage, thinly sliced
1/2 fennel bulb, thinly sliced, plus fronds lightly chopped for garnish
1 large apple, cored and thinly sliced
1/2 cup boiled cider
Salt and pepper
Preparation
Melt 2 tbsp butter in large, lidded skillet over medium heat. Add caraway seeds and toast, shaking pan once or twice until fragrant about 30 seconds.
Add cabbage and sliced fennel, stir to coat with butter and saute 2 minutes. Add apples and boiled cider, cover and cook, stirring occasionally, until cabbage has softened but still retains some crunch, about 5 minutes. Remove lid, add remaining butter, increase heat to high and saute until and liquid has evaporated and cabbage is coated with sauce, 2-3 minutes. Season with salt and pepper and fennel fronds.
