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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
4 slices bacon, thinly sliced |
2 medium yellow onions, thinly sliced |
1 cinnamon stick |
2 bay leaves |
4 teaspoons kosher salt |
1 large head red cabbage (about 3 pounds, cored and thinly sliced) or 2 small head red cabbage (about 3 pounds, cored and thinly sliced) |
1 granny smith apple, cored and cut into bite size pieces |
2 -3 cups low sodium chicken broth |
1/2 cup red wine vinegar |
2 tablespoons sugar |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes.
2. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt.
3. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
4. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes.
5. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
6. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes.
7. Transfer to a serving dish and serve.
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