April 8th, 2012
Recipes by Paula Bowman Food Styling by Ian Muggridge Prop Styling by Lara McGraw Photography by James Tse
In a large heavy-bottomed pot with a tight-fitting lid heat butter and fennel seeds. Add onion and salt, and cook over medium heat until onions are translucent, about 2 minutes.
Stir in cabbage and cook 1 minute. Pour in apple juice, reduce heat and cover. Simmer for 15 minutes, stirring occasionally.
Stir in apple and vinegar. Cover and cook for 2 minutes. Remove from heat, and let rest covered for 5 minutes.
Just before serving, toss with hazelnuts.
Nutrients per serving: 221 calories, 15 g fat, 4 g protein, 22 g carbs, 5 g fibre. Excellent source of vitamins C and E.