sweet-and-sour-red-cabbage-and-fennel-5767.json

{
    "directions": [
        "Melt butter in heavy large pot over medium-high heat. Add onions and saut\u00e9 until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)",
        "Transfer to bowl. Garnish with re-served fennel fronds and serve."
    ],
    "ingredients": [
        "2 tablespoons (1/4 stick) butter",
        "4 cups thinly sliced onions",
        "1 2 1/2-pound head red cabbage, cored, thinly sliced",
        "1 pound fennel bulb, cored, thinly sliced, fronds reserved",
        "1/2 cup canned beef broth",
        "6 tablespoons balsamic vinegar",
        "6 tablespoons golden brown sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Vegetable",
        "Side",
        "Christmas",
        "Vinegar",
        "Fennel",
        "Winter",
        "Oktoberfest",
        "Cabbage",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Sweet-and-Sour Red Cabbage and Fennel",
    "url": "http://www.epicurious.com/recipes/food/views/sweet-and-sour-red-cabbage-and-fennel-5767"
}