1-2 large fennel bulbs (about 1 1/2 pounds) finely chopped

1 tablespoon lemon juice

About 3 cups of red cabbage, shredded

1 teaspoon grated orange zest

1 large carrot, scraped and shredded

1/2 teaspoon salt, or to taste

1/2 cup Vidalia or other sweet onion, sliced very thinly

1 teaspoon olive oil or canola oil

1/4 cup orange juice

Freshly ground black pepper



Chop/shred then mix all ingredients together.   



Red Cabbage Salad (Serves 4)

Ingredients for dressing:
3/4 cup clear apple cider or apple juice
3/4 cup plain nonfat yogurt
2 tablespoons chopped fresh flat-leafed parsley leaves
2 tablespoons finely chopped fresh dill leaves

Ingredients for salad:
1/2 medium head red cabbage (about 1 pound)
1 large fennel bulb (sometimes called anise; about 1 pound)
1/2 English cucumber
2 Granny Smith apples


In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.

Halve cabbage lengthwise and with a mandolin or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.


3 1/2 cups thinly sliced red cabbage 1/2 cup water
1 teaspoon olive oil 1/4 cup cider vinegar
3/4 pound fennel bulb chopped fine 2 tablespoons dark brown sugar -- firmly packed
In a large heavy non-stick skillet cook cabbage in oil over moderate heat, stirring, until wilted slightly, about 5 minutes. Add fennel and cook, stirring until just tender, about 5 minutes. Stir in water,  vinegar, sugar, and salt and pepper to taste and cook, over  moderately low heat, covered, stirring occasionally, until vegetables are tender and liquid is almost evaporated, 10 to 15 minutes.  Serve cabbage and fennel hot or at room temperature.
Yield: 4 servings