cabbage2Fall and winter season seems like the perfect time for cooking more cabbage. My husband says that everything tastes better with bacon and with this cabbage it really does make a difference.
It’s a perfect side dish with roasted pork rib. It’s rich and hearty and will warm up your belly on a cold night. You can prepare it ahead of time on the day before you want to serve it.

Serving:  8 servings
Preparation:  15 minutes
Cooking : 1 hour
Calories for one cup serving – 110 calories

1 medium size red cabbage, shredded
6 oz/170g of bacon, chopped into 1 inch pieces
1 medium size onion, diced
1 cup of red wine
1 apple, chopped into 1 inch pieces
2 tablespoons of apple cider vinegar (with a third, depending on your taste)
2 tablespoons of maple syrup
Salt and pepper for tasting

Prepare your ingredients. Clean the cabbage and remove the outer leaves. Cut it into quarters and then cut out the core. Now start slicing the cabbage with your knife or use a mandolin if you have it. Dice the onion and apple and put aside.

bacon onion
Heat the Dutch oven and add your bacon. You will not need any oil because the bacon will release a ton of it. Fry it for about 2 minutes and then add the onion and apples. Stir it occasionally and fry it on medium heat for another 2 minutes until the bacon  becomes nice and brown, the onions turn soft and golden, and apples the get a little mushy. Add the cider vinegar and cook it for another minute.

cabbage and maple
Add the shredded cabbage and mix it well. Add the red wine and maple syrup. Scrape all the bits of bacon and onion from the bottom of your Dutch oven and stir it well.

cabbage mixing
Cover it with the lid and cook it on medium heat for 45 minutes. Check it from time to time to stir it. You might want to change the heat to low and remove the lid and cook it for another 10 minutes. Have a little taste for salt and pepper and cider vinegar, adding any if needed, and serve it with pork rib roast.



pork and cabbage

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