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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I'm not a cabbage eater, but I like it this way. I use the honey and vinegar mix. Ingredients:
1 head red cabbage (about 2 lbs.) |
4 slices bacon, chopped |
3 -4 tablespoons finely chopped onions |
2 thinly sliced apples |
1/8 teaspoon caraway seed (optional) |
1/4 teaspoon salt (optional) |
1/4 cup vinegar or 1/2 cup red wine (or a mixture of 2 tbsp honey and 2 tbsp vinegar) |
Directions:
1. Pull off and discard the outer leaves from the cabbage.
2. Cut the head into sections and remove the hard core.
3. Shred the cabbage and soak briefly in cold water.
4. Cook the bacon over low heat until some of the fat is rendered out.
5. Add the onion and saute until onion is soft, set aside.
6. Lift the cabbage from the water, leaving it moist.
7. Place it in a dutch oven and cover, let it simmer for 10 minutes.
8. Then add the apples, caraway seeds, salt and vinegar (OR red wine OR mix of honey and vinega).
9. Add the onion and bacon to the cabbage mix.
10. Cover and simmer slowly for an hour until cabbage is nice and soft.
11. Add boiling water during cooking if necessary.
12. If liquid is left when the cabbage is done, uncover th epot and cook gently until it is absorbed.
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