Braised Red Cabbage with Apple

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Vegetable

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

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Most cabbage varieties are best cooked quickly, but red cabbage is an exception, benefiting from long, slow cooking. Good with roast meats, particularly duck or game.

Yield: Makes 4 servings

INGREDIENTS

2 bacon slices, diced
1 onion, finely chopped
1 tbsp sugar
1 tart apple, such as Granny Smith, peeled, cored, and chopped
2 lb (900g) shredded red cabbage
¼ cup red wine vinegar
Salt and freshly ground black pepper

Directions

1. In a large frying pan over medium-low heat, cook the bacon until it renders its fat. Add the onion, and cook for about 5 minutes, or until softened. Add the sugar and cook for 5 minutes, until the onion is golden. Add the apple and cover. Cook, stirring occasionally, for about 3-4 minutes, until the apple is crisp-tender.

2. Add the cabbage and toss to coat thoroughly with the bacon fat. Add the vinegar, and mix well. Cover and cook over low heat for 10 minutes, or until the cabbage becomes a shade or so lighter.

3. Stir in 2/3 cup water and season with salt and pepper. Cover and simmer over medium-low heat for 1–1¼ hours, stirring occasionally, until the cabbage is very tender. Add a little more water, if necessary. Just before serving, season again with salt and pepper. Serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based 1/8 teaspoon added salt per serving.

Calories 154kcal (8%)

Calcium 112mg (11%)

Vitamin C 132mg (221%)

Vitamin A 128mcg RAE (4%)

Potassium 657mg

Magnesium 43mg

Protein 5g

Sugar 18g

Fiber 6g