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Red cabbage with apple and bacon recipe

Red cabbage with apple and bacon recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

My grandmother was a great cook. When she cooked this apple, red cabbage and bacon dish my brother and I would eat it hot or cold because it was so good!

4 people made this

IngredientsServes: 8

  • 4 tablespoons butter
  • 100g thick bacon, diced
  • 80g diced onion
  • 500ml chicken stock
  • 120ml red wine, or to taste
  • 1 large apple, peeled and sliced
  • 2 tablespoons apple cider vinegar, or to taste
  • 2 teaspoons sugar, or to taste
  • 4 whole cloves
  • 3 bay leaves
  • 1/4 teaspoon ground nutmeg, or to taste
  • 1 pinch ground cinnamon, or to taste
  • salt and ground pepper to taste
  • 1kg finely sliced red cabbage

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Melt butter in a large pot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and softened, 6 to 8 minutes.
  2. Stir in chicken stock, red wine, apple slices and apple cider vinegar; bring to the boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt and black pepper. Stir in red cabbage; cover, reduce heat to low and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

Tip:

Some foods taste better the second day, once the flavours are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of cornflour. Serve hot!

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  • 2 chopped bacon slices
  • 1 teaspoon fennel seeds
  • 6 cups chopped red cabbage
  • 1/2 cup water
  • 2 cups chopped peeled Fuji apple
  • 3 tablespoons sherry vinegar
  • 2 teaspoons light brown sugar
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 1/2 teaspoons unsalted butter

Nutritional Information

  • Calories 108
  • Fat 3g
  • Satfat 1g
  • Unsat 1g
  • Protein 3g
  • Carbohydrates 19g
  • Fiber 4g
  • Sugars 13g
  • Added sugars 2g
  • Sodium 139mg
  • Calcium 6% DV
  • Potassium 9% DV

Red Cabbage, Apples, Bacon by Jamie Oliver

My husband adores the recipes of Jamie Oliver. Personally, I find that he is a bit footloose with the measurements, but his insistence on using fresh seasonal products makes all of the difference in his cooking.

I particularly like his “heavy” vegetable recipes. Let’s face it, who can argue with red cabbage with apple and bacon. Add Gourmet Living’s delicious balsamic vinegar and you have a recipe fit for a king. This is a great seasonal recipe, best enjoyed during the winter or an early (cold) spring day.

While I had planned to use this recipe to accompany his slow-roasted pork, I couldn’t resist and we ate this delicious recipe as a stand-alone main dish. Neither my husband or I were disappointed at Jamie’s inspired contribution to tasty cooking.


Braised Red Cabbage with Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

How to Store Bacon

How to Freeze Bacon

How to Freeze Pork

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.


Hy-Vee Recipes and Ideas

A common dish in Irish homes, braised side dishes of cabbage and bacon has become one dish to serve on St. Paddy's Day.

Recipe Tags

Servings and Ingredients

Ingredients

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Directions

Heat a large skillet over medium heat. Add bacon sprinkle with pepper. Cook 8 to 10 minutes or until crispy, stirring occasionally. Drained on paper towels, reserving 2 tablespoons drippings in skillet.

Add cabbage, apple, and red onions to same skillet. Cook over medium heat for 10 minutes or just until tender, stirring occasionally.

Stir together beer, apple cider, brown sugar, caraway seeds, and salt. Add to cabbage mixture in skillet. Scrape and stir brown bits from skillet. Cook for 4 minutes or until liquid is reduced by about half. Remove from heat stir in butter. Top with peppered bacon. Garnish with parsley, if desired.


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 296

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Ingredients

  • 1- Large head Red Cabbage, cored, washed and drained well, and cut into 1/4 inch slices
  • 8- Slices of thickly cut bacon, cooked, drained, and sliced into 1/4 inch by 1/2 strips
  • 3- Tablespoons olive oil
  • 1- Medium yellow onion, diced fine
  • 1/4 cup white wine
  • 1/4 cup red vinegar
  • 1/4 cup granulated sugar
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon black pepper
  • 3- Johnathan Apples peeled and cut into small square dices (1/2 inch)

Ingredients

1 red cabbage (1kg)
4 rashers of higher-welfare smoked streaky bacon
olive oil
2 eating apples
2 sprigs of fresh rosemary
1 heaped tsp fennel seeds
100g dried prunes
1 clementine
6 tbsp balsamic vinegar

Common Questions on Red Cabbage Recipes

Is braised red cabbage fermented like sauerkraut? Braised red cabbage is not fermented. Fermentation is a several week process where carbs are turned into sugar alcohol or acids. It is a great way to preserve foods and gives a sour zesty taste&mdash but this German side dish is not fermented.

Can I make German cabbage as a main course? If you want a heartier dish I have seen Sausage boiled and sliced into bite-sized pieces and stirred in at the last minute at several restaurants in Munich. It&rsquos a hearty, filling delicious dinner.

How long does German Cabbage last? Authentic German Cabbage will last in the fridge for up to five days, but the texture will change a little bit.

We don&rsquot use added sugar, can I eliminate the brown sugar in sautéed red cabbage? It will change the flavor as you need something sweet to get the sweet-sour flavor that makes traditional German red cabbage. You could use balsamic vinegar instead of apple cider vinegar to get a little bit sweeter final product. The recipe only uses a few tablespoons and we personally like it more authentically made, but do what you want!

Can I freeze Red Cabbage after its cooked? You can freeze the red cabbage after cooking but when you heat it up it will get a little watery and the texture will not be as crisp. It&rsquos a personal taste if you don&rsquot mind it softer then freeze it.

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I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this red cabbage.

This red cabbage recipe has become one of my very, very favorites. Every family get-together we have where there is red cabbage sitting on the table, I can about imagine the priceless look on my face. Of course, I'll have more than a couple servings of it. How can I resist Oma's famous cabbage!

I tend to cheat a little bit and buy the red cabbage in a jar, instead of making it totally from scratch like Oma does for the family. Though sometimes, I know Oma likes to keep it simple and use the jarred red cabbage one, too!

When I make red cabbage, I love to serve it alongside Oma's recipe for slow cooker roast beef (tastes like rouladen), and gravy made from the meat juice. 


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