Braised red cabbage with bacon

I joined a new service to our town called Farm Bound – basically a subscription to in season fruit and vegetables.  They deliver boxes stuffed full of organic produce from a much warmer part of the province.  My area of BC is less than tropical so it’s certainly appreciated!  I’ve had a cherry tree in my front yard for 5 years now and this is the first summer we’ve had anything grow on it.  Three cherries to be exact!

With this shipment came a huge head of red cabbage.  We’re not really big on coleslaw so I went with braised red cabbage with bacon.  The box also had an onion so I was well on my way for this recipe.  I actually didn’t even need to hit the grocery store at all!  The ingredient list is pretty small and normally I have these items on hand.

If you’re feeding a crowd larger than 6-8 you can easily double the ingredients.   Or keep it all for yourself and have it two nights in a row and with lunch the next day.  It gets better overnight!

5.0 from 1 reviews

Braised red cabbage with bacon

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Friday Cake Night

Serves: 6-8 servings

Ingredients

• ½ large red cabbage
• ½ onion mine was walla walla
• 3 thick cut sliced bacon
• 1 tbsp. sugar
• 1 tsp whole grain mustard
• 2 tbsp. cider vinegar
• ½ cup chicken broth
• salt and pepper to taste

Instructions

1. Slice the cabbage in half, remove and discard the core. Thinly slice the cabbage and save the other half for another use.
2. Thinly slice the onion and set aside.
3. Slice the bacon into bite sized pieces.
4. In a large pot with a tight fitting lid, cook the bacon over medium heat until slightly crisp.
5. Add the onions and stir until they start to get soft.
6. Add the cabbage and toss to combine. Stir in the sugar, mustard and vinegar. Season with salt and pepper to taste.
7. Add the chicken broth and cover with the lid.
8. Cook the cabbage over medium low heat for 40 minutes stirring occasionally. Add more salt if needed.

3.3.3077