Apple Cabbage Fennel Compote Recipe
Posted on 25th of February, 2014 by Lévana
This trio is a real winner, besides being a real nutritional powerhouse, and the sage brings all the flavors together. This will do excellently, alone or as a side dish with poultry or sliced steak. The food processor will do all your slicing and grating in a wink of an eye!
¼ cup olive oil
1 large onion, chopped
2 Granny Smith (green) apples, unpeeled and coarsely grated
3 tablespoons sugar
1 small head white cabbage, sliced very thin
2 large heads fennel, heads sliced very thin, fronds chopped
1 cup dry white wine (or natural apple cider, if you would rather not use alcohol)
1 cup water
Salt and pepper to taste
1 sprig sage, leaves only, chopped
Heat the oil in a heavy pan. Add onion and apples and sauté until translucent. Add the sugar, and fry 2 to 3 more minutes.
Add all remaining ingredients. Bring to a boil. Reduce to medium low. Cover and cook about 30 minutes, stirring occasionally, until very soft and most liquids evaporate. Serve warm or at room temperature.
Makes 8 servings.