Braised Red Cabbage with Bacon
We have been getting quite a bit of red cabbage from our CSA farm. I find it a bit more challenging to decide what to do with red cabbage than green. This was a recipe that I found that sounded promising. It was a success and got Arthur's vote of, "put it on your blog."
This is easily adjusted for more or less cabbage.
1 small head of cabbage
3 slices (or more) bacon cut into thin slices
1 medium yellow onion, thinly sliced
1-2 tablespoons brown sugar
1-2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 cup chicken broth
Salt & pepper to taste
Slice the cabbage into quarters, remove the core and slice into 1/4" strips. This can be done quickly with a food processor.
Cook bacon until browned and remove from pan. Cook onion in the bacon fat until it is tender and slightly brown. Season with a bit of salt.
Add cabbage, stir to coat with the bacon fat. Cook until it begins to wilt. Stir in brown sugar and mustard.
Deglaze the pan with the vinegar. Add the chicken broth with additional salt & some pepper. Bring to a simmer, reduce heat and cover the pan. Simmer, stirring occasionally until the cabbage is tender. This can take up to 45 minutes--check at 30. It should still be a bit soupy. Add the bacon and check for seasonings.
I served this with some browned Italian sausage.
Adapted from a recipe from CHOW.
This is easily adjusted for more or less cabbage.
1 small head of cabbage
3 slices (or more) bacon cut into thin slices
1 medium yellow onion, thinly sliced
1-2 tablespoons brown sugar
1-2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 cup chicken broth
Salt & pepper to taste
Slice the cabbage into quarters, remove the core and slice into 1/4" strips. This can be done quickly with a food processor.
Cook bacon until browned and remove from pan. Cook onion in the bacon fat until it is tender and slightly brown. Season with a bit of salt.
Add cabbage, stir to coat with the bacon fat. Cook until it begins to wilt. Stir in brown sugar and mustard.
Deglaze the pan with the vinegar. Add the chicken broth with additional salt & some pepper. Bring to a simmer, reduce heat and cover the pan. Simmer, stirring occasionally until the cabbage is tender. This can take up to 45 minutes--check at 30. It should still be a bit soupy. Add the bacon and check for seasonings.
I served this with some browned Italian sausage.
Adapted from a recipe from CHOW.
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