Braised Red Cabbage

By ldelmas

Serves 4-6 as a side dish

Ingredients

• 6 slices thick cut bacon
• 6 cups red cabbage, shredded
• 2 cups shitake mushrooms, sliced
• 1 cup yellow onions, small dice
• 2 cloves garlic, minced
• 1 pomegranate
• 3/4 cup red wine
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Heat a large low-sided pan over medium heat. Slice bacon into 1/4 “ thick pieces. Add bacon into the pan and cook for 5-6 minutes until the fat has rendered and the bacon is crispy. Add the chopped onion and sauté for 2 minutes. Turn heat to high and add the mushrooms. Cook, stirring occasionally, for 5-7 minutes until slightly browned.

2
Add the cabbage and garlic. Toss in the pan until slightly wilted, 2 minutes. Pour in the wine, vinegar, salt, pepper and sugar. Stir and bring to a boil. Reduce heat to medium low and cover with a lid. Cook for 25-30 minutes until the cabbage is soft and the liquid has reduced, adjusting heat as necessary.
3
Cut the pomegranate in half, crosswise. Hold the cut end in your hand with fingers spread open over a large bowl. Using a wooden spoon, hit the backside of the pomegranate, repeatedly, until the seeds start falling out. Repeat with the other half of the fruit. Stir in about 1/3 cup of the pomegranate seeds into the braised cabbage, off the heat. Plate the cabbage onto a large platter or serving bowl and garnish with a small handful of pomegranate seeds