Braised Cabbage with Apple and Bacon

By charlotteh371

Ingredients

• 4 thick bacon slices, cut into 1/4-inch pieces
• 4 celery hearts, thinly sliced, leaves reserved
• 1 medium onion, thinly sliced
• 2 teaspoons fennel seeds (optional)
• 1/2 cup white wine
• 1 head red cabbage (about 2 lb.), thinly sliced
• 1 cup reduced-sodium chicken broth
• 1 cup unfiltered apple cider
• 1 garlic clove, thinly sliced
• 2 bay leaves
• 1 tart apple, thinly sliced
• 1 tablespoon apple cider vinegar

Preparation

Step 1

1. Cook bacon in a Dutch oven over medium heat 4 minutes on each side or until crisp; remove bacon from pan, and drain. Reserve 3 Tbsp. drippings in pan.

2. Increase heat to medium-high. Add celery, onion, and, if desired, fennel seeds; sauté 6 minutes. Add wine, and cook 2 minutes or until reduced by half. Stir in cabbage and next 5 ingredients. Add salt and pepper to taste.

3. Reduce heat to low. Cover and cook 45 minutes or to desired tenderness. Stir in vinegar. Top with celery leaves and bacon.