|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutritious red cabbage is flavored with cooked diced bacon, tart Granny Smith apples, and seasonings. Use turkey bacon to keep the dish low in fat.
I like caraway seeds in this dish but they can be left out if you aren't a fan. Also, the red wine can be replaced with more beef stock.
This cabbage makes a nice side dish to serve with pork chops or a pork loin roast. The cabbage would go well with steaks as well.
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 1 clove garlic, minced
- 2 pounds shredded red cabbage
- 3 tablespoons cider vinegar
- 2 teaspoons granulated sugar
- 1/8 teaspoon ground black pepper
- 2 large Granny Smith apples, peeled, cored, and chopped
- 3 to 4 slices cooked bacon, diced
- 1/2 cup red wine, such as pinot noir or a cabernet
- 1/2 cup beef stock, unsalted or low sodium
- caraway seeds, about 2 teaspoons, optional
- kosher salt, to taste
In a large saucepan or Dutch oven, heat oil over medium heat.
Add onions and saute until softened, about three minutes.
Add the garlic and cabbage, the vinegar, sugar, pepper, chopped apples, bacon, wine, and beef broth.
Bring to a simmer, reduce heat, and cover.
Continue cooking for 30 to 45 minutes until cabbage is tender.
Taste and add caraway seeds and salt, as desired.
Tips and Variations
- A mandoline makes shredding cabbage and other slicing tasks super easy. Or use a food processor with the slicing disk.
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