Ingredients
1 cup red wine
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon fennel seeds
1 red cabbage, (about 3 pounds), halved lengthwise, cored, and thinly cut crosswise into 1/4-inch thick slices
2 teaspoons coarse salt
Freshly ground black pepper
Preparation
In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.
