Sweet-Sour Red Cabbage
I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in the glaze.
Ingredients
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1 tablespoon olive oil
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6 ounces applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
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1 large yellow onion (12 ounces), thinly sliced (to yield 2 cups)
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1 small head red cabbage (about 2 pounds), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
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1 cup dark brown sugar
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1/4 cup red-wine vinegar
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Kosher salt and freshly ground black pepper
Directions
1.
In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 minutes. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 minutes. Add the cabbage and cook, stirring regularly, until just wilted, about 5 minutes. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 teaspoon salt and several grinds of pepper. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.
Tips:
Make Ahead Tips: The cabbage will hold well, in the covered pot, for several hours.
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