Sweet and Sour Braised Cabbage (Rotkohl)

Photo: Randy Mayor; Styling: Leigh Ann Ross
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).

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

December 2008