Braised Red Cabbage w ith Crumbled Goats’ Cheese
4 tablespoons butter
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1½ teaspoons fennel seed
1 whole red cabbage, cored, julienned (cut into thin strips)
½ bunch dill, roughly chopped
¾ cup red wine vinegar
2½-3 tablespoons granulated sugar
1 quart chicken stock
salt, to taste
goats’ cheese, for serving
In a pot with a lid, melt the butter and add the fennel seeds, half the chopped dill and cabbage. Cook for 2-3 minutes. Add the vinegar, sugar and chicken stock to the pot and bring to a boil. Reduce to a simmer, season to taste with salt then cover and cook for 35-40 minutes or until very tender. Strain the cooking liquid from the cabbage and reduce it in the same pan you cooked the cabbage. When it coats the back of a spoon and tastes great it’s ready. Pour over the cabbage. Top with crumbled goat’s cheese and fresh chopped dill.