Directions: |
Directions:Slice cabbage in half lengthwise. Use shrtp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again there are 4 quarters; then thinly slice each piece crosswise into ¼-inch thick strips. Set aside.
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tight fitting lid over medium heat and cook, turning occasionally, until browned and most of the fat has rendered. Add onion and stir to coat in the bacon fat. Season with salt and ground pepper and cook until the onion softens and the edges begin to brown--about 4-5 minutes. Add the reserved cabbage, stir to coat in bacon fat and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up and browned bits from the bottom of the pan with a spatula or wooden spoon. ADd chicken broth and season with a few pinches of salt and more pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water. Serve warm. (Note: This keeps what seems like "forever" in the frig. Good cold, too!) |
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Notes: |
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Notes: One of my sons introduced me to this recipe in 2014, which he found (among many others) on line and prepared for his family. It makes a lot, so half a recipe might be a good idea to try at first. (After you've tried it, you might very well want to make a whole recipe so it'll last longer!)
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This recipe for Braised Red Cabbage with Bacon is from