Ingredients
- 1 ounce slab bacon, diced
- 1/2 cup julienned red onion (about 1/2 onion)
- 3 cloves garlic, thinly sliced
- 6 cups shredded red cabbage (1/2 small head)
- 1 cup red wine vinegar
- 1/2 cup fresh orange juice
- 1 Granny Smith apple, julienned
- Kosher salt and freshly ground pepper
Directions
Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.
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By Mayagita
on June 08, 2011
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Hello Chef Garces. I absolutely love this recipe! I am a vegan so I did leave out the bacon. But belive me when I say, it didn't need it because it was fabulous with out it. I crave this recipe! A bunch of my vegan friends and I get together for weekly dinners. When I brought this everyone raved about it. PLEASE, more vegan recipes??? Thank you.
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