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Rotkohl (Sweet and Sour Braised Cabbage)

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“Traditionally served at Christmas Eve dinner in Germany and Austria, this non-traditional recipe (bacon instead of rendered fat) can be served with any meat or poultry dish.”
READY IN:
2hrs 5mins
YIELD:
8 3/4 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan. Set bacon aside.
  2. Add onions to drippings in pan and saute 3 minutes. Add apple to pan, saute 2 minutes. Add cabbage to pan and saute 2 minutes.
  3. Add cider and remaining ingredients to pan and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until cabbage is tender, stirring occasionally.
  4. Discard cloves and bay leaf. Sprinkle with bacon and serve.

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