Red Cabbage with Apple and Bacon

This red cabbage recipe is my version of Rotkohl, a classic German dish. The addition of bacon gives it an incredible smoky flavor and cuts the sweetness of the sugar and apples.

Ingredients

• 5 strips bacon, coarsely chopped
• 1 small yellow onion, coarsely chopped
• 1/4 Cup sugar
• 1 medium head red cabbage, shredded (outer leaves removed)
• 1 tart apple, peeled, cored, coarsely chopped
• 1/4 cup apple cider vinegar*
• pinch salt and pepper

Directions

• Add bacon to a large skillet over medium heat and cook until crisp. Remove bacon and leave bacon fat drippings in pan.
• Add onion and sugar into the pan and cook, stirring frequently, until sugar just begins to caramelize, about 1 - 2 minutes.
• Add red cabbage, apples, and vinegar into skillet and stir to combine. Reduce heat to medium low and cook, stirring occasionally, until cabbage is tender and a deep ruby color, about 20 to 30 minutes.
• *If cabbage sticks to the bottom of the pan, you can add more liquid. Add liquid a couple of tablespoons at a time; use apple cider for sweeter cabbage, vinegar for a more tart cabbage, or water. Keep in mind that cabbage should be tender with a little crispness, but not soggy.
• Remove from heat. Stir in bacon, and salt and pepper to taste. Transfer cabbage to a dish and serve hot.

  Makes 4 to 6 servings