This recipe comes recommended from one of Rio Gozo Farm’s CSA members. She says,
“I made this red cabbage braise the other night and it was SO GOOD. Served it with polenta and roasted pork loin. The next day I just had a plate of the cabbage with the polenta for my lunch. So good! I did not use the bacon — just a little extra butter and olive oil. Didn’t miss it one bit but using it probably takes it over the top. Anyway, seriously my new fav way to eat red cabbage!”
I’m going to try it for myself. Thanks for sharing.
yield: Makes 8 servings
active time: 30 min
total time: 1 3/4 hr
3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
4 bacon slices, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 tablespoons packed brown sugar
1 tablespoon salt
1 teaspoon black pepper
Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours