Description
This warm, braised red cabbage is a hearty fall side along with smokey, salty bacon.
Ingredients
Scale
- 6 ounces bacon (small dice (make sure your bacon is free of nitrates/nitrites and made without any sweetener for Whole 30))
- 1 medium sweet yellow onion (small dice)
- 2 cloves garlic (minced)
- 1 medium apple (cored and medium diced)
- 18 ounces shredded red cabbage (or 2, 9-ounce bags of Trader Joe’s Shredded Organic Red and Green Cabbage with Carrots, which is what I use)
- 3/4 teaspoon salt
- 1 teaspoon dried rosemary
- 4 tablespoons balsamic vinegar
- 1/4 cup chicken stock or even better (bone broth)
Instructions
- In a large sauce pan/pot, over medium heat, sauté bacon until brown and crispy. Once crispy, remove with a slotted spoon and place onto a paper towel lined plate. Set aside.
- Pour bacon grease through a strainer, into a glass jar and then pour back into the pot, 2 tablespoons. Add your onion and cook on medium heat until translucent. Then add your garlic and cook until fragrant, about 1 minute.
- Next, add the apple chunks and cabbage, turn heat down to medium low, and stir and flip with tongs until everything is evenly coated in the bacon fat. Allow to cook for a minute or two until cabbage starts to wilt.
- Finally, add the salt, rosemary, balsamic vinegar, and broth/stock and cook, stirring occasionally until cabbage is cooked and tender and juices have evaporated, about 20 minutes.
- Remove from pot and top and toss with the bacon. Serve immediately.