RECIPE
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)
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.
Nutritional Information
Calories:139 (25% from fat)
Fat:3.9g (sat 1.7g,mono 1.4g,poly 0.4g)
Protein:3.1g
Carbohydrate:24.4g
Fiber:3.4g
Cholesterol:7mg
Iron:1.1mg
Sodium:399mg
Calcium:61mg
German cooking@home
by cooking mania
