Braised Red Cabbage with Cider and Bacon

Name: Braised Red Cabbage with Cider and Bacon
Cuisine: European
Ingredients: 4 slices thick-cut bacon; 1 medium yellow onion, thinly sliced; ¼ cup (60 mL) light brown sugar; ½ cup (125 mL) dry apple cider; ½ cup (125 mL) apple cider vinegar; 1 small red cabbage, thinly sliced; Salt and cracked black pepper

3 steps

Serves 4 to 6 Some dishes, like this simple dish of red cabbage braised in bacon fat that was served at a tiny restaurant in the Old Town in Prague, were a surprise when they landed on the table. Fr A Generous Meal Cookbook

Updated at: Fri, 05 Jan 2024 19:47:08 GMT

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Ingredients

4 servings

4 slicesbacon

thick-cut

1yellow onion

medium, thinly sliced

¼ cuplight brown sugar

125 mLdry apple cider

½ cupapple cider vinegar

Instructions

Step 1

Heat a large Dutch oven over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 to 6 minutes. Transfer the bacon to a clean plate.

Step 2

Add the onion to the bacon fat and cook for 2 to 3 minutes, stirring occasionally, until softened. Sprinkle in the brown sugar and whisk until it dissolves. Add the apple cider and vinegar. Continue cooking for about 2 to 3 minutes, until the liquid is reduced by half. Add the cabbage and stir until it is evenly coated in the liquid. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and simmer for 20 to 30 minutes, until tender. Tear the bacon into bite-size pieces and add it to the cabbage. Season with salt and pepper to taste. Serve warm.

Step 3

Store leftovers in an airtight container in the fridge for up to 4 days.