Saturday, 28 September 2013

Sweet and sour Red cabbage

This is an excellent side dish, it has sweet and tangy flavours. It is easy to prepare and holds well in a covered pot for several hours until ready to serve. It is also great reheated the next day. I recently made this side with Beef Bourguignonne and pork tenderloin and it was an excellent side.

One Tablespoon olive oil

Bacon (about 8 slices), chopped.

1 large yellow onion (12 oz.), thinly sliced (to yield 2 cups)

1 small head red cabbage (about 2 lb.), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)

1 cup dark brown sugar

1/4 cup red-wine vinegar

Kosher salt and freshly ground black pepper

In a large pot, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min. Add the onion and cook, until tender. Add the cabbage and cook, stirring regularly, until just wilted. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 tsp. salt and several grinds of pepper.
Make Ahead Tips
The cabbage will hold well, in the covered pot, for several hours.
Print Recipe:Sweet and Sour Red Cabbage
Heat oil in a large pot. Add bacon.

Cook bacon until crisp.

Slice onions.

Add onions to bacon. cook onions until soft.

Add cabbage to the bacon and onion mixture. 

Cook until just wilted.

Add brown sugar and red-wine vinegar. Season with salt and pepper. 
Make this dish ahead of time and just leave it on the stove-top until you are ready to serve your meal. \just re-heat and your good to go!!

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