fennel compote

Apple Cabbage Fennel Compote Recipe

Fennel Compote is guaranteed to endear fennel to you!

What a shame fennel is such an acquired taste in America! In my fennel compote, the fennel gets some protection: it is flanked by the more familiar cabbage and apples:

That will work, right?

The cabbage-fennel-apple trio is a real winner:

This combo is also a real nutritional powerhouse! And the sage brings all the flavors together.

This fennel compote will do excellently, alone or as a side dish with poultry or sliced steak.

The food processor will do all your slicing and grating in a wink of an eye!


  • ¼ cup olive oil
  • 1 large onion, chopped
  • 2 Granny Smith (green) apples, unpeeled and coarsely grated
  • 3 tablespoons sugar
  • 1 small head white cabbage, sliced very thin
  • 2 large heads fennel, heads sliced very thin, fronds chopped
  • 1 cup dry white wine (or natural apple cider, if you would rather not use alcohol)
  • 1 cup water
  • Salt and pepper to taste
  • 1 sprig sage, leaves only, chopped


Heat the oil in a heavy pan. Add onion and apples and sauté until translucent. Add the sugar, and fry 2 to 3 more minutes.

Add all remaining ingredients. Bring to a boil. Reduce to medium low. Cover and cook about 30 minutes, stirring occasionally, until very soft and most liquids evaporate. Serve warm or at room temperature.

Makes 8 servings.

Yield: Makes 8 servings.

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