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Greetings. Winter meals can sometimes seem to lack color. There is plenty of white (potatoes, pasta, and rice), and plenty of orange (carrots, squash, sweet potatoes), but not so much pink, red or purple (fresh summer berries, tomatoes, and peppers). One very colorful, but often overlooked, vegetable is red cabbage. It is quite familiar in cole slaw, but not much else. Try this warm version of red cabbage – it pairs well with just about any meat or chicken entrée.
Sweet and Sour Red Cabbage
4 slices thick-cut bacon, diced
½ cup chopped onion
2 medium apples, peeled and cored, shredded or finely chopped
6 cups shredded red cabbage (from about a 2-pound head)
6 tablespoons apple cider vinegar ~ 6 tablespoons brown sugar
½ teaspoon ground allspice ~ ½ teaspoon salt
¼ teaspoon ground black pepper
In a 3 – 4 quart heavy-bottomed Dutch oven, cook bacon over medium
heat for a few minutes.
Before bacon begins to brown, stir in onions, and continue to cook for
another few minutes, until onions soften and become translucent.
Do not allow onions to brown.
Lower heat to medium-low and stir in apples and cabbage. Continue
to cook for about 10 minutes, until the cabbage wilts, stirring
occasionally.
Reduce heat to low, and stir in vinegar, sugar, allspice, salt, and
pepper.
Cover, and continue to simmer for about 20 minutes.
When done, if there is too much liquid, uncover and raise heat
slightly, continuing to cook for a few more minutes to evaporate some
of the liquid.