Braised Red Cabbage with Bacon

I got this recipe off Chow.com when I was trying to find a way to use red cabbage in an interesting new way. Plus, Curtis loves bacon so I knew it would be a big hit!

For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth.

INGREDIENTS

• 1 medium head red cabbage (I used half a large one)
  
• 6 thick slices bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
• 1 medium onion, thinly sliced
• 2 tablespoons packed dark brown sugar
• 1/3 cup apple cider vinegar
• 1 cup low-sodium chicken broth

INSTRUCTIONS

1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
2. Place bacon in a large Dutch oven or other large pot with a tight-fitting lid over medium heat and cook, stirring occasionally, until it is browned and most of the fat has cooked off.
3. Add onion and stir to coat in bacon fat. Season with salt and freshly ground black pepper, and cook until onion softens and edges begin to brown, about 4 to 5 minutes.
4. Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar.
5. Deglaze the pan by adding cider vinegar and scraping the pan with a spatula to incorporate the browned bits into the sauce. Add chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring mixture to a simmer, then reduce heat to medium-low and cover the pan tightly. Simmer cabbage, stirring occasionally, until it is soft and soupy and bacon is tender, about 45 minutes. If cabbage begins to look dry, add more chicken broth or water.

You can serve a side of boiled potatoes to this dish and have a nice hearty dinner!

Beverage pairing:

A light- to medium-bodied red wine with sweet red fruits