- 4 ounces bacon
- 4 ounces unsalted butter
- 1 pound onions, thinly sliced
- 2 pounds cabbage, shredded
- 2 tart green apples, cored, peeled and thinly sliced
- 1 tablespoon sugar
- 2 ounces red wine vinegar
- 8 ounces white chicken stock
- 6 ounces dark beer
- 4 ounces apple cider vinegar
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper
Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.