Red Cabbage and Bacon

This is a sweet and sour dish, but has a lot of depth due to the bacon.

• 1 tablespoon olive oil
• 5 slices bacon, coarsely chopped
• 1 large onion, halved and thinly sliced
• 1 pound red cabbage, cored and shredded (8 cups shredded)
• 1 can (8 oz) crushed pineapple in juice
• 1/4 cup red wine vinegar
• 1 1/4 teaspoons salt
• 1 teaspoon caraway seeds

METHOD

In a Dutch oven, heat the oil over medium heat. Add the bacon and cook, stirring frequently until the bacon is crisp, about 5 minutes. Remove with a slotted spoon. Do not drain off the bacon fat.

Add the onion to the pan and cook, stirring frequently until the onion is golden brown, about 10 minutes. Add the cabbage and stir to coat.

Reduce the heat to medium-low. Cover and cook, stirring occasionally until the cabbage begins to wilt, about 20 minutes.

Return the bacon to the pan. Add the pineapple and its juice, vinegar, salt, and caraway seeds. Cover and cook, stirring occasionally until the cabbage is very soft, about 25 minutes.

Serves: 4 - 6

Contributor: Junior Trimmer

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