An easy side dish recipe that is reminiscent of family dinners from long ago. A little sweet, a little sour, this cabbage dish is a great accompaniment to German sausages, beef or pork entrees.
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 strips bacon
- 1/2 cup chopped onion
- 1 medium granny smith apple, peeled and grated
- 1 1/2–2 pound head of red cabbage, quartered, cored and shredded 1/2-inch thick (about 10 cups)
- 1/4 cup red wine
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground allspice
- In a large bowl, stir together the cider vinegar, the sugar and brown sugar until both sugars are dissolved. Add the cabbage and toss to coat in the vinegar mixture. Set aside.
- Meanwhile, in a large Dutch oven with a lid, over medium heat, cook the bacon until crisp. Remove the bacon to drain on paper towels.
- Add the chopped onion to the drippings in the Dutch oven. Saute the onion, stirring often until lightly caramelized. Stir in the grated apple and cook for 5 minutes, stirring often.
- Stir in the red wine and the cabbage/vinegar mixture. Stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 40-45 minutes.
- Remove lid and stir in the red wine, balsamic vinegar, salt, pepper, and allspice. Stir to combine.
- Simmer, uncovered, for another 10 minutes, stirring often until the cabbage is very tender and most of the liquid has been absorbed.
- To serve, if desired, crumble the crispy bacon on top. Serve hot.
This dish can be made one day ahead. Cool completely before refrigerating. Reheat over medium heat, stirring often until hot.
This can also be frozen. When ready to use, simply thaw, drain off any juices, and re-season to taste with salt, pepper, and balsamic vinegar.
- Serving Size: Serves 4 -6