Apple and Onion Braised Cabbage with Bacon

By foodiva

Ingredients

• 3 slices thick apple wood bacon, diced
• 8 cups white cabbage, sliced about 1/4 inch thick
• 1 sweet onion, sliced thinly on the vertical
• 1 sweet apple, with skin, cored and cut into a chiffonade (I used my mandoline)
• 1/4 cup water or dry white wine (a dry Riesling is perfect, or use a Pinot Grigio or Sauv Blanc 1 tablespoon apple cider vinegar
• salt and freshly ground pepper, to taste

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from lindysez.com

Preparation

Step 1

This recipe is also a great to serve as a part of your St. Patrick’s day meal. I’ve never been a big fan of the whole “boiled” dinner, not only for the fact that it all tastes about the same; but also, by boiling your veggies in with your brisket you are transferring all those fats and calories from the cooking liquid into your, what used to be healthy, vegetables. Corned beef, in and of itself, is a fairly low-calorie food, at about 285 calories per 4 ounce serving. Heaven knows that cabbage is also a very low fat food; when it’s not boiled in fat.

Add the onion and sauté until they just begin to brown on the edges; add the apples and sauté for about 5 minutes or until the apples are still crisp but beginning to soften. Add the water or wine and deglaze the pan.

Add the cabbage and toss well; toss and cook for about 10 minutes or until the cabbage is crisp tender. Add the vinegar, bacon, salt and pepper; toss well. Taste and adjust seasonings.