Cut off and discard upper stalks of fennel. Snip 2 teaspoons of the feathery leaves; reserve remaining tops for garnish. Remove any wilted outer layers of stalks; cut off a thin slice from the base. Wash fennel and cut into quarters lengthwise.
In a medium saucepan cook garlic in hot margarine or butter for 1 minute. Add fennel wedges, the 1 cup water, vinegar or lemon juice, bouillon granules, onion salt, white pepper, and the 2 teaspoons snipped fennel leaves. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until fennel wedges are tender.
Meanwhile, in a large saucepan bring red wine vinegar and the 1/4 cup water to boiling. Add red cabbage. Cover and cook for 8 to 12 minutes or until cabbage is tender. Drain well. Transfer to a serving platter.
Remove fennel bulbs from liquid with a slotted spoon; place atop red cabbage. Combine cornstarch and the 2 tablespoons water; add to fennel cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over cabbage and fennel. Garnish with remaining fennel tops. Makes 4 to 6 servings.