- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 28 Times
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.
- 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
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.
© 2008 Dorling Kindersley
Nutritional information is based 1/8 teaspoon added salt per serving.