Let me just say it: I hate cole slaw. I don’t like the texture of raw cabbage, and cole slaw is just a flavorless distraction taking up space on the plate with my barbecue or fried chicken. All this is just to say that because I detest cole slaw, I thought I didn’t like cabbage. Turns out, this is not true. Braised red cabbage is delicious – sweet, tangy, and the perfect complement to any dinner. Also good on top of tacos. Even my vegetable-hating son Andrew admits that it’s “not bad.” High praise from him. Try it yourself!
- 6 strips bacon, cut into 1 inch pieces
- 1 head red cabbage, any wilted outer leaves removed
- 1 medium yellow or white onion
- 1 tart apple, like Granny Smith
- 2 bay leaves
- 1/2 cup red wine vinegar
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tsp salt
- 1 tablespoon brown sugar
- In a large pot, cook bacon until crisp and fat is rendered, about 5-7 minutes.
- Slice the onion thinly and add to the bacon. Cook until onion translucent, about 3-5 minutes.
- Core the cabbage and cut into thin slices. Add to the pot, with vinegars, water, brown sugar, and bay leaves. When it comes to a boil, reduce heat, cover, and simmer for 30 minutes.
- Peel the apple and grate it into the pot. Stir to combine, cover the pot, and simmer another 30 minutes.
- Add salt, remove bay leaves, and serve it up.
If you don’t have rice vinegar, substitute more red wine vinegar, or use white wine vinegar, champagne vinegar, or any kind you have on hand.