Once again, I utterly failed at snagging photos of this recipe, so you’ll have to make do with a hasty partial shot of the assembled dinner including the cabbage in question. To be honest, this is one of my more approximate from-memory recipes as I didn’t realize how delicious and worth-saving it would be till after I had thrown it together with the odd jumble of ingredients I had on hand!
I served it with simple boiled potatoes, bison wieners and a Greek lamb sausage that happened to be on sale at Whole Foods. While none of the ingredients were exactly traditional and the cabbage isn’t technically pickled like choucroute/sauerkraut, it made a delicious hearty dinner reminiscent of the Alsatian Choucroute Garnie I grew up loving in France! Don’t forget the butter and mustard on the table when you serve it!
This recipe is adapted from both of these Saveur and Martha Stewart recipes.
- 4 oz bacon
- 1 head red cabbage, thinly sliced
- 1/4 cup pickled red onion (optional)
- 1 shallot, diced (you could replace both the pickled onion and the shallot with a diced medium onion of any type)
- 1 apple, diced (I used honeycrisp)
- 1/2 cup apple cider vinegar
- 1 cup honey
- Salt and pepper
Cook bacon in dutch oven on medium high heat until bacon is cooked and fat rendered, then add cabbage, red onion, shallot, apple, vinegar, and honey. Season with salt and pepper to taste. Cook covered on high heat for about 10 minutes. Turn heat down to low and cook for an hour, until all ingredients are tender and flavorfully melded. Serve with boiled small potatoes and sausage (preferably something German). Make sure to provide butter, salt, and a robust dijon mustard on the table!
