Braised Red Cabbage with bacon
We have been doing a lot of cooking in Utah. The cheese plate comes out around 4pm just to kick off the afternoon for a little apres ski. Straight from Murrays in NYC.
I made a herb crusted pork loin, German noodles ( from a bag ) and braised red cabbage with bacon the other night for dinner. The cabbage is simple and really good.
6 pieces of bacon chopped
1 tbsp. sugar
1 large sweet onion thinly sliced
2 Granny Smith apples cored, peeled and chopped
1/2 cup red wine
1/2 cup red wine vinegar
1 1/2 heads of red cabbage thinly sliced
2 cups chicken stock
I used a crock pot because at one point this dish needs to be covered. If I had a really big deep frying pan, I would have used that.
Saute the bacon pieces until just crispy. Add in the sugar until dissolved. Add in the onions and sauted for about 6/8 minutes or until soft. Add in the apples and saute another 6/8 minutes. Add in the red wine and red wine vinegar and the cabbage. Saute and then cover the pot for about 6 minutes or until the cabbage has just started to soften. Add in salt, pepper and the stock. Bring to a boil and then down to simmer. Cover and let it hang out on the stove for a good hour and a half.
Yum….Did you resolve the wine problems with importing into Utah?Would be interested if you’ve found a good wine source within the state. Remember a discussion string awhile back with Fred about this.Interstate wine issues are truly wacky and rapt with crazy restrictions.Enjoy vacation.
i found a great wine resource that will ship here. they do it in a way so nobody knows that cases of wines are coming in. it has been perfect.
….sounds like something out of the Untouchables!
I’ve been looking for an appealing braised cabbage recipe… forever. This one sounds like it’s bang on. I know what we’re having for dinner. Cheers!
if the cabbage sits for even 2 hours or more on the stove….don’t worry about it. so keep that in mind.
This is funny, I made red cabbage yesterday… from a very similar recipe, minus bacon plus apple cider vinegar. No stock but I’m sure it would taste fine…. It wasn’t cold enough to make stock this winter.It’s the only cooked cabbage I like; the green stuff is great as coleslaw but cooked no thanks.
i like it with cider vinegar too. gives it a different kick.