One of my personal favorites is this recipe for Braised Red Cabbage, sweet-sour, with bacon and apples. I remember it well; it was a must for every holiday. My Grandmother’s home was always the family house for Christmas Day family dinner.
As a young child, I remember Grandma Esther’s heavy cast iron skillet, sitting ready to fry the daily rasher of bacon, for the Red Cabbage, or her famed German Style Potato Salad. Like many families, we had special bowls for certain dishes.
The Red Cabbage was always served in a Dutch Chinese Transfer bowl for generations (pictured in the photograph). I found out years ago that these were formed in Holland, and used for Ballast to the Orient. Then the final artwork and the glaze was applied, then sent back to Europe to the retail trade.
- 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)
- 1 Using a large heavy cast iron, or heavy frying pan, sauté the bacon until its light golden brown, and lightly crisp.
- 2 Remove from the frying pan, and drain on paper towels. Drain off all but three tablespoons of drippings.
- 3 Add olive oil to the bacon drippings and sauté onions until transparent.
- 4 Over medium heat add the sliced red cabbage, white wine, vinegar, and all other ingredients, slowly stirring the cabbage and cook for 15 minutes.
- 5 Add the diced bacon, and diced peeled apples.
- 6 Adjust the seasonings as you wish, I like mine more on the tart side.