Red Cabbage with Apples and Bacon
2 tbs olive oil or butter
1 large red onion, chopped
1 clove garlic, minced
1 shredded red cabbage or green cabbage or both!
3 tablespoons white wine vinegar
2 teaspoons sugar
1/8 teaspoon ground black pepper
2 large Granny Smith apples, peeled, cored, and chopped
3 to 4 slices cooked bacon, diced
1/2 cup chicken broth
salt, to taste
In a large saucepan or Dutch oven, cook bacon over medium heat. Take bacon out of the pan to cool and chop reserving the drippings left in the pan. Add onions with butter/oil and sauté until softened, about 3 minutes. Add the garlic and cabbage, the vinegar, sugar, chopped apples, chopped bacon, and chicken broth, stir it around coating all the cabbage. Bring to a simmer, reduce heat, cover, and continue cooking for 30 to 45 minutes or less, until cabbage is tender but still slighter crispy. Taste and add salt, as desired.
Serves 6 to 8.
Green cabbage cooks faster than red in my experience. Buy at a local farmers market here.