Sweet and Sour Braised Cabbage (Rotkohl) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat). Ingredients:
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 |
Directions:
1. 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.
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