Roasted red cabbage with apples in fennel wine

Ingredients:

• 1/2 head of red cabbage
• 1 Granny Smith apple
• 2 tbsp (30 g) butter
• 1 teaspoon crushed fennel seeds
• 1/4 cup red wine
• A little apple cider vinegar

Preparation:

1. Remove the core from the red cabbage and finely shred the leaves. Remove the apple's sides and slice them into thin wedges.
2. Place the butter in a large sauté pan and melt it over medium heat. Add the cabbage, apple, fennel seeds, and salt and pepper to taste.
3. Sauté until the cabbage is softened and wilted (about 20 minutes). Deglaze with red wine and stir in a little apple cider vinegar. Transfer to a serving bowl and serve.