Bacon-Braised Red Cabbage with Apples
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 4 slices thick-cut bacon, sliced into ½-inch pieces
  • ½ large onion, sliced
  • 1 small head red cabbage (or ½ medium head)
  • ¼ cup homemade chicken stock / apple cider
  • 4 Tbsp apple cider vinegar*
  • 2 small apples, diced (gala or honeycrisp)
  • 1 sprig fresh rosemary, chopped
  • ¼ cup chopped dates or dried cranberries
  • 2 tsp sea salt + additional, to taste
  • optional: 1-2 Tbsp maple syrup
Directions
  1. Heat a large stockpot over medium-high heat, and add the bacon. Cook for about 5 minutes, stirring often, so the bacon doesn’t burn. Cook until it’s crispy, then remove to a paper towel lined plate.
  2. Add the onions to the remaining bacon fat in the pot with a small pinch of salt. Sauté about 6-8 minutes, until the onions are translucent.
  3. Add in the cabbage and chicken stock (or apple cider) and put the lid on the pot. Stir about every 5 minutes, and cook until the cabbage begins to wilt. This should take about 10 minutes.
  4. Stir in the vinegar, apples, sea salt, dried cranberries, and rosemary. Continue to cook with the lid on for about 5 more minutes for the apples to soften, then remove the lid.
  5. Turn the heat down to medium-low, and continue to cook until the cabbage and apple mixture is completely soft and the liquid had evaporated, about 30 minutes. Stir only once about every 10-15 minutes. You can either serve it now, or continue to cook until the rest of your food is ready, up to an extra 45 minutes.
  6. When ready to serve, stir in the bacon bits and optional maple syrup. Season to taste with additional sea salt.
Notes
A tip from Grandma: you can’t really over-cook the cabbage, as long as you check on it every 10-15 minutes. The caramelized (burned) parts are the best! Honestly, I think this tastes best when you cook the crap out of the cabbage. I’ve left it on the pot for an extra 15-30 minutes at times!
*For another flavor, you can substitute red wine vinegar for the apple cider vinegar.
**For whole30, omit the maple syrup.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/bacon-braised-red-cabbage-with-apples/