I know that I post a lot of cabbage recipes but hey it’s cabbage season and they’re healthy for you. Here’s a really good one that is delicious served with pork chops or a pork roast. The apple juice and bacon give it a special flavor that is hard to resist.
1-1 1/2 pound cabbage (green or red) cut through the core and then into 6 wedges
2 tablespoons olive oil
1/2 cup chopped bacon
1 medium to large onion cut through the core and then sliced lengthwise into thin slices
1/2 cup apple cider vinegar (we like Mrs. Bragg’s)
2 cups apple cider
1 tablespoon butter
In a large skillet heat the olive oil until shimmering and then add the cabbage wedges with the cut sides down. Cook until browned on each cut side, usually about 6-8 minutes total. Put the cabbage on another dish till later.
Add the bacon to the skillet and cook until the fat is rendered but the bacon is not crisp. Add the onion and salt to taste and cook until softened and starting to brown.
Stir in the vinegar and cook until reduced to about 1/2. Add the cider and bring to a boil. Add the cabbage wedges back to the skillet. Cover and braise over low heat till tender, turning once. Transfer the cabbage to a serving dish and cover to keep warm.
Boil the sauce over moderately high heat, stirring occasionally until slightly thickened. Remove the pan from the heat and stir in the butter. Add salt and pepper to taste. Spoon the sauce over the cabbage and serve.