Red Cabbage and Fennel Saute

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INGREDIENTS

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 small fennel bulb, cored, thinly sliced
  • 1/2 head red cabbage (about 1 lb.), thinly sliced
  • Kosher salt, freshly ground pepper
  • 2 tablespoons (or more) red wine vinegar
  • 1 teaspoon honey
Heat oil in a large skillet over medium heat. Add onion and fennel and cook, stirring occasionally, until softened, 8–10 minutes. Add cabbage; season with salt and pepper. Cook, stirring often, until cabbage is crisp-tender, 10–15 minutes. Add vinegar and honey; season with salt, pepper, and a little more vinegar, if desired.