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¼ lb. bacon, chilled and cut into small dice
1 small red onion, diced
1 large apple, peeled, cored and diced
½ of a large purple cabbage, quartered, cored and sliced very thinly
½ cup raspberry vinegar
Salt and pepper
Heat a large pot over medium heat. Add the bacon and, stirring frequently, allow it to render and brown slightly. Add the onion and the apple and a pinch of salt. Stir and cook the apple-onion mixture until the onions are translucent and the apple is beginning to soften.
Next, add the cabbage and the vinegar to the pot along with a teaspoon of salt and a half-teaspoon of freshly ground pepper. Stir all the cabbage into the vegetable mixture to evenly coat it with the salt and the vinegar. Cover the pot with its lid, reduce heat to low/simmer and braise the cabbage for about 45-60 minutes, stirring about every 10 minutes or so.
When the cabbage is translucent and tender and all the other ingredients have taken on a beautiful maroon color the recipe is done. At this point more salt and pepper and/or vinegar can be added to taste. The cabbage can also be cooked a little longer without the pot lid if there seems to be an excessive amount of liquid. This recipe is very flexible!
Serve the cabbage hot. Makes 6 to 8 servings. (This cabbage also freezes nicely.)