braised red cabbage with bacon i enjoyed a post-workout dinner with rob and bina tonight. rob was kind enough to serve his iteration of the roasted boneless pork shoulder with garlic herb rub, and i’ll go on record right here saying his was even better than mine, and even on the second day.  to go with, bina mashed the sweetest, peachy-est tasting sweet potato ever grown on earth (Fresh Direct? who knew!) with some outrageous small-batch butter, and i tried desperately to do good on my cavalier claim from over a week ago that i could share some great cabbage recipes, no problemo. they surprised me with a head of red cabbage, so i made this, even though we didn’t have any caraway seeds. it was great anyway.  i knew i was with My Tribe when i asked bina if she could sautee a bit of bacon for the cabbage, and she responded by swiftly plunking a half pound of The Good Stuff into a pan.  Braised red cabbage with bacon, adapted from epicurious Ingredients 6 slices good-quality bacon Small head red cabbage 3 TBS (or more) apple cider vinegar Optional 1 tsp brown sugar 1/2 tsp caraway seeds Chopped fresh parsley Directions 1. Cook the bacon until just crisp in a large pan with sides (not in a skillet.) Remove the bacon to a plate. Turn off the heat, let the fat cool slightly, and pour off all but a few tablespoons. 2. Cut the cabbage head in half and then finely slice. 3. Turn the heat back on in the pan over medium flame, and cook the cabbage in the bacon fat for 3-5 minutes. Meanwhile, chop the bacon. 4. Whisk the sugar (if using) into the apple cider vinegar; add caraway seeds (if using.) (If all you have is vinegar, that’s fine - it’ll still be good.) Pour over cabbage and continue to cook until cabbage is wilted but still crisp-tender, about 5 more minutes. 5. Season generously with salt and pepper, and more apple cider vinegar, if desired. 6. Remove from heat. Just before serving, sprinkle with chopped bacon. Add parsley if you are using it. photo credit: last call for corn

braised red cabbage with bacon

i enjoyed a post-workout dinner with rob and bina tonight. rob was kind enough to serve his iteration of the roasted boneless pork shoulder with garlic herb rub, and i’ll go on record right here saying his was even better than mine, and even on the second day. 

to go with, bina mashed the sweetest, peachy-est tasting sweet potato ever grown on earth (Fresh Direct? who knew!) with some outrageous small-batch butter, and i tried desperately to do good on my cavalier claim from over a week ago that i could share some great cabbage recipes, no problemo. they surprised me with a head of red cabbage, so i made this, even though we didn’t have any caraway seeds. it was great anyway. 

i knew i was with My Tribe when i asked bina if she could sautee a bit of bacon for the cabbage, and she responded by swiftly plunking a half pound of The Good Stuff into a pan. 

Braised red cabbage with bacon, adapted from epicurious

Ingredients

  • 6 slices good-quality bacon
  • Small head red cabbage
  • 3 TBS (or more) apple cider vinegar

Optional

  • 1 tsp brown sugar
  • 1/2 tsp caraway seeds
  • Chopped fresh parsley

Directions

1. Cook the bacon until just crisp in a large pan with sides (not in a skillet.) Remove the bacon to a plate. Turn off the heat, let the fat cool slightly, and pour off all but a few tablespoons.

2. Cut the cabbage head in half and then finely slice.

3. Turn the heat back on in the pan over medium flame, and cook the cabbage in the bacon fat for 3-5 minutes. Meanwhile, chop the bacon.

4. Whisk the sugar (if using) into the apple cider vinegar; add caraway seeds (if using.) (If all you have is vinegar, that’s fine - it’ll still be good.) Pour over cabbage and continue to cook until cabbage is wilted but still crisp-tender, about 5 more minutes.

5. Season generously with salt and pepper, and more apple cider vinegar, if desired.

6. Remove from heat. Just before serving, sprinkle with chopped bacon. Add parsley if you are using it.

photo credit: last call for corn

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