This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).
4 slices applewood-smoked bacon (such as Neuske's), chopped
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf
How to Make It
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.
Just perfect--nice mix of sweet and sour. I cooked mine for about one hour in a heavy enameled (non-reactive) cast iron saucepan. Served with a venison roast and the delicious mashed potatoes & turnips from the CL site. My only change was to cut the recipe by 4 in order to make 2 servings for self and spouse. Cuts down very easily.
Made this several times, reminds me of a dish my mother, who did two tours of duty in Germany as an army wife, used to make. I use green cabbage, and skip the bacon, though the dish with the bacon is probably even better. My family likes the sweet and sour taste. .
I made this recipe as described and thought it was pretty good. It was sweet and sour at the same time and the color is pretty spectacular. I agree with the special occasion rating because it did take a bit of effort prep'ing so it only gets made once in a while.
In a pinch, or wanting a small batch I will still buy the stuff in a jar.
Goes well with pork.
This recipe came along just as I was wanting a cabbage recipe! I enjoyed this a lot. It's not too sweet or too sour. It has a distinct German/Eastern European flair. I made it with pork chops, but it would also go well with bratwurst. The only drawback was that it takes about an hour and half to prepare/cook.
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