Red cabbage braised in red wine vinegar and spices lends a healthy side dish to Alsacienne food.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 4 slices bacon, thinly sliced
- 2 onions, thinly sliced
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon salt
- 1 large head red cabbage (about 3 pounds), cored and thinly sliced
- 1 Granny Smith apple, coarsely chopped
- 2 1/2 cups chicken stock
- 1/2 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon black pepper
In a large Dutch oven, cook the bacon until it is crisp. Add the onions, cinnamon stick, bay leaf, and 1 teaspoon of salt; sauté for 6 minutes or until the onions are tender. Stir in the cabbage and cook until it is softened slightly. Add the apple, stock, red wine vinegar, sugar, and pepper. Lower the heat and cook, covered, for 45 minutes. Remove the lid, bring to a boil and cook for an additional 5 minutes, until the sauce is reduced and thickened. Remove the bay leaf and cinnamon stick; serve warm.
Makes 10 servings.