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.

Sweet-Sour Red Cabbage

by 3  people

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Servings: 6
Yield: 5 cups
Related Categories: Cabbage, Christmas, Seasonal, Vegetables, Winter
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  • 1   tablespoon 
    olive oil
  • 6   ounces 
    applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
  • 1   
    large yellow onion (12 ounces), thinly sliced (to yield 2 cups)
  • 1   
    small head red cabbage (about 2 pounds), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
  • 1   cup 
    dark brown sugar
  • 1/4  cup 
    red-wine vinegar
    Kosher salt and freshly ground black pepper
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.
Make Ahead Tips:

The cabbage will hold well, in the covered pot, for several hours.
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