10712 Braised Red Cabbage with Bacon 1 hr 15 mins 30 mins 8 servings Wed Oct 04 20:40:00 -0700 2006 Wed Feb 27 17:05:10 -0800 2008 Easy German CHOW http://www.chow.com/recipes/10712 Thu, 28 Feb 2008 01:05:10 GMT A dish that gets better with time A great side dish that can be made the day before and gets even better with time. Poor cabbage has a bad rap and we can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish.

What to buy: Red cabbage is classic in this dish, but our preparation method will work with any cabbage variety.

Game plan: You can make this dish up to one day ahead; it gets better as it sits.

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

This recipe was featured as part of our Moktoberfest story.

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  • 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.
  • 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.
  • 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.
  • Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar and mustard.
  • 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.

    • Beverage pairing: Crack open a Duvel, a Schneider Aventinus, or a Stone Smoked Porter.

    A light- to medium-bodied red wine with sweet red fruits like the 2004 WillaKenzie Estate Willamette Valley Pinot Noir will complement the earthy and smoky components of this dish.

    ]]>     http://www.chow.com/assets/2006/10/cabbage_290x210.jpg Regan Burns 51 Side Dish 118 1 medium head red cabbage

    ]]>     6 thick slices applewood-smoked bacon, or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)**

    ]]>     54 1 medium yellow onion, thinly sliced

    ]]>     298 2 tablespoons packed dark brown sugar

    ]]>     310 2 tablespoons Dijon mustard

    ]]>     1/3 cup apple cider vinegar**

    ]]>     1 cup low-sodium chicken broth**

    ]]>     504 herbs 244 parsley 278 onion 300 cabbage 323 bacon 540 pig 219 pork 1043 houseguests 1046 cold weather 1021 comfort 435 vegetarian 332 vegan 4826 st patricks day 4827 st paddys day 2393 regan burns 4828 st pats 1 chow 15815 saurkraut