1 tsp of grape seed of olive oil
1 cup of red cabbage
1 cup of fennel
½ cup water
1 tbsp vinegar
1 tsp of granular sugar free sweetener
1 tsp of caraway seeds
½ tsp or to taste of salt
Heat oil in skillet over medium heat. Cook cabbage and fennel for 5 minutes. Pour in water, stir, and add vinegar, sweetener, and caraway seeds. Reduce heat to low heat. Add salt. Stirring occasionally, cook for another 15 minutes or until cabbage is nice and tender.
Garnish with a few more caraway seeds, and a grind of sea salt and fresh pepper.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes