- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
When summer’s vegetables dwindle, keep in mind that cooked cabbage makes a welcome addition to the autumn and winter repertoire. Red cabbage, in particular, always adds a deep burst of color to the often muted shades of cold-weather cooking. This preparation pairs beautifully with pork and game dishes.
- 4 slices bacon
- 1 tablespoon golden mustard seeds
- 1 medium onion, cut into crescent slivers
- 2 Granny Smith apples, peeled, cored, and cut into ¼-inch-thick slices
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 medium head red cabbage, cored and thinly shredded
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
1. Cook the bacon in a large heavy skillet over medium-high heat until crisp. Remove the bacon to drain on paper towels.
2. Add the mustard seeds to the bacon fat in the skillet. As soon as you begin to hear them pop, add the onion and apples to the pan. Sauté 5 minutes, stirring frequently. Stir in the brown sugar and vinegar and cook a minute or so to dissolve the sugar.
3. Add the cabbage to the skillet and stir to combine with the onion-apple mixture. Stir in the wine and the mustard. Simmer uncovered over medium heat, stirring occasionally, just until the cabbage is tender, 10 to 15 minutes. Add the bacon to the cabbage, season to taste with salt and pepper, then serve at once.
© 1990 Sarah Leah Chase
This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.