Classic, smoky and colorful combo of bacon and cabbage brings out the best from this dish which will perfectly accompany for your roast meat or poultry!
- 4 slices applewood-smoked bacon (such as Neuske's), chopped
- 2 cups thinly vertically sliced onion (about 1 large)
- 3 cups chopped peeled Granny Smith apple (about 2 medium)
- 10 cup thinly sliced red cabbage (about 2 pounds)
- 1 cup apple cider
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 3 whole cloves
- 1 bay leaf
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.