Braised Red Cabbage
Source of Recipe
Food Network ~ How to Boil Water
Recipe Introduction
Level 2 ~ Pro/Fat & Veggie -- This recipe is level 2 because of the apple. If you were to omit the apple, and perhaps use apple cider vinegar instead of the red wine (for more apple flavor) - then it would be a level 1 recipe.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30132,00.html List of Ingredients
4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
Sweetener to equal 2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Recipe
Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
Deb's notes: Surprise! I made this one exactly to recipe.
I did use regular chicken broth (not the 'low sodium' that the recipe called for). I tend to use what I have on hand.
I always use sweet onions too - that's what I keep on hand.
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