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Sweet and Sour Braised Cabbage (Rotkohl)

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 3/4 cup)
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).

Ingredients

  • 4 slices applewood-smoked bacon (such as Neuske's), chopped
  • 2 cups thinly vertically sliced onion (about 1 large)
  • 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

Nutrition Information

  • calories 139
  • caloriesfromfat 25 %
  • fat 3.9 g
  • satfat 1.7 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 24.4 g
  • fiber 3.4 g
  • cholesterol 7 mg
  • iron 1.1 mg
  • sodium 399 mg
  • calcium 61 mg

How to Make It

  1. 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.