Bacon with Red Cabbage

Bacon with Braised Red Cabbage

Add this delicious cabbage recipe to your repertoire. Nick loves this served with crispy duck breast and sour cream. Just delicious!

6 Spencer’s Back Bacon Rashers, chopped (1 pack)
3 1/2 lb Red Cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
2 tablespoon Unsalted Butter
2 large Sweet Onions, thinly sliced
1 Apple, peeled, cored and sliced
1/2 cup Cider Vinegar
1 cup Chicken, Beef or Vegetable Broth
3 tablespoons packed Brown Sugar
1 tablespoon Salt
1 teaspoon Black Pepper

Cooking Directions:
Rinse cabbage under cold water, then drain (do not pat dry).

Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes.

Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.

Perfect for serving with Traditional bangers.