Ingredients Jump to Instructions ↓

  1. 4 slices bacon, thinly sliced

  2. 2 medium yellow onions , thinly sliced

  3. 1 cinnamon stick

  4. 2 bay leaves

  5. 4 teaspoons kosher salt

  6. 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced

  7. 1 Granny Smith apple , cored and cut into bite size pieces

  8. 2 to 3 cups low-sodium chicken broth

  9. 1/2 cup red wine vinegar

  10. 2 tablespoons sugar

  11. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves , and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.

  2. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.

  3. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.

  4. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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