Remove upper stalks from fennel, including feathery leaves; reserve leaves and discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of each bulb. Quarter each fennel bulb lengthwise. Chop enough of the reserved fennel leaves to make 2 teaspoons; set aside along with a few sprigs of the feathery leaves.
In a small bowl, combine apple juice and vinegar. In a large saucepan, combine fennel wedges, 1/2 cup of the apple juice mixture, the garlic, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 14 to 16 minutes or until the fennel is tender.
Meanwhile, pour 1 tablespoon of the oil into a large skillet or wok. Preheat over medium-high heat. Add 1 package of the cabbage; stir-fry for 3 to 5 minutes or until crisp-tender. Transfer cooked cabbage to a bowl; cover and keep warm. Repeat with the remaining oil and the remaining package of cabbage.
Reduce heat to medium-low; return all of the cabbage to skillet. Combine the remaining apple juice mixture and the brown sugar; stir into cabbage. Add fennel seed. Cook and stir for 2 to 3 minutes or until heated through.
Transfer cabbage mixture to a serving platter. Using a slotted spoon, remove fennel wedges from the liquid; discard liquid. Place fennel on top of cabbage mixture. Garnish with the reserved chopped fennel leaves and leaf sprigs. Makes 8 servings.