Braised Red Cabbage with Bacon

by Sue Taggart

This is such an easy dish to prepare, it freezes well and is simply delicious—one of my favorite winter dishes. I like to serve it with pork loin and roasted Brussels sprouts. Perfect served with a nice red wine. Yumm!

Serves 8 -12:

1              pound of bacon cut into 3/4″ pieces (you can omit the bacon and begin with 2 tbsp of olive oil,                       but you might loose some of the flavor)

2 c           chopped onions

1               red cabbage (about 3 pounds), remove outer leaves, clean, core and chop to 3/4″ pieces or slivers

3              Granny Smith apples, peeled, cored and chopped into 3/4″ cubes

1 c            golden raisins

4 tbsp     dark brown sugar

2 tsp        caraway seeds

1 tsp        oregano

1/2 tsp    sea salt

1/2 tsp    freshly ground pepper

1/2 tsp   red wine

1 c red    wine

3/4 c      red wine vinegar


In a large deep skillet or dutch oven, cook the bacon on low heat for 15 minutes. Add the onions and cook for 10 minutes until wilted. Then add all the remaining ingredients, stir well, cover and cook over a medium heat for and hour and 15 minutes. Stir occasionally and add a little more liquid as necessary. Serve hot. Can be reheated in a microwave or in a saucepan on top of the stove, may need to add a little water when reheating.

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