Red cabbage

By á-7218

Ingredients

• 4 slices bacon, thinly sliced
• 2 medium yellow onions, thinly sliced
• 1 cinnamon stick
• 2 bay leaves
• 4 tsp. kosher salt
• 1 large or 2 small heads red cabbage (about 3 lbs.) cored and thinly sliced
• 1 Granny Smith apple, cored and cut into bite size pieces
• 2 to 3 cups chicken broth
• 1/2 cup apple cider vinegar
• 1 tlbs. sugar
• 1/2 tsps. black pepper
• 1 shallot
• 1 cup good red wine
• 2 tsp. starch for thickening

Preparation

Step 1

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

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.

Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a souce-like consistency, about 5 minutes. Enjoy.