Summary
| Yield | |
|---|---|
| Source | Adapted from Molly Stevens "All About Braising" (a cookbook everyone should own!) |
| Prep time | 5 minutes |
| Recipes | Localvore |
Description
A recipe from Cheryl Herrick our Localvore blogger.
Ingredients
| 1 | Teaspoon (Metric) | olive or vegetable oil |
| 2 | Slice | thick-cut bacon, cut into 1/2" wide strips |
| 1 1⁄2 | Tablespoon (Metric) | unsalted butter |
| 1 | medium yellow onion, thinly sliced | |
| coarse salt and freshly ground black pepper | ||
| 1 | apple, peeled, cored, and thinly sliced | |
| 2 | plums, thinly sliced | |
| 1 | Teaspoon (Metric) | grated fresh ginger, or 1/2 dried |
| 1 | medium head red cabbage (about 1 3/4 lbs.), quartered, cored, and thinly sliced | |
| 1⁄4 | Cup | cider vinegar |
| 1⁄4 | Cup | apple cider |
| 2 | Tablespoon (Metric) | pure maple syrup |
Instructions
1. Fry the bacon in the oil in a large deep skillet, until it renders its fat and begins to crisp. Scoop out the bacon and set aside to drain.
2. Add the butter, then stir the sliced onion and salt and pepper. When the onion turns limp, add the apple and ginger and stir to combine. Raise heat to medium-high, and add the cabbage a few handfuls at a time, stirring with each addition. Once all the cabbage is in the skillet, saute until it begins to wilt and all pieces have a moist gleam. Add the cider, vinegar, and syrup. Stir, then return the bacon to the pan. Let the liquid come to a boil.
3. Cover the pan and turn the heat down to low. Braise at a gentle simmer, giving an occasional stir, until the cabbage is very tender and fragrant, about an hour. Serve warm or at room temperature.