Braised Red Cabbage

Name: Braised Red Cabbage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 4 slices bacon, thinly sliced; 2 medium yellow onions, thinly sliced; 1 cinnamon stick; 2 bay leaves; 4 teaspoons kosher salt; 1 large head red cabbage (about 3 pounds, cored and thinly sliced) or 2 small head red cabbage (about 3 pounds, cored and thinly sliced); 1 granny smith apple, cored and cut into bite size pieces; 2 -3 cups low sodium chicken broth; 1/2 cup red wine vinegar; 2 tablespoons sugar; 1/2 teaspoon fresh ground black pepper

Submitted by CookingONTheSide

"Recipe is from Food Network."

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Ready In:: 1hr 45mins
Ingredients:: 11
Serves:: 6

ingredients

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large head red cabbage (about 3 pounds, cored and thinly sliced) or 2 small head red cabbage (about 3 pounds, cored and thinly sliced)
1 granny smith apple, cored and cut into bite size pieces
2 -3 cups low sodium chicken broth
¹⁄₂ cup red wine vinegar
2 tablespoons sugar
¹⁄₂ teaspoon fresh ground black pepper

directions

Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes.
Add the onions, cinnamon, bay leaves, and 1 teaspoon 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 sauce-like consistency, about 5 minutes.
Transfer to a serving dish and serve.

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Reviews

This was tasty, we only used half a cabbage as this is all we had so halved everything else. I used streaky bacon as I think it needed a little of that smoky bacon fat to cut through the vinegar - next time I think I will use a little more bacon as opposed to having to cut back on the vinegar. Thanks for posting.

LilKiwiChicken

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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