- 2 tablespoons vegan butter
- 8 cups red cabbage shredded
- 1/4 cup yellow onion thinly sliced
- 1/8 teaspoon salt
- 1/3 cup water
- 1/4 cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds
Set a large, deep skillet over medium heat; add the butter. When butter is melted, add cabbage, onion, and salt. Cook for about 2 minutes, frequently stirring, just until the cabbage begins to soften.
Add the water, red wine, and red wine vinegar. Stir in the sugar, black pepper, and fennel seeds.
Continue cooking and stirring occasionally for an additional 5 minutes, until the cabbage is tender.
Remove from heat to cool. Note that the flavors will mellow and develop as the cabbage cools. This dish is best served at room temperature or cold.
Calories: 69kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 84mg | Potassium: 237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1128IU | Vitamin C: 51mg | Calcium: 43mg | Iron: 1mg