Braised Cabbage with Apples and Bacon

Here’s a simple way to transform a lowly, peasant vegetable into a delicious and versatile fall and winter side dish. Serve with roast pork, chicken or turkey. This child-friendly version uses apple cider, but you can easily substitute a cup of Riesling wine for an adult dinner party. Serves 6.

Ingredients

1/4 pound bacon, chopped
1 medium onion, finely sliced
1 apple, peeled, cored and sliced
8 cups finely sliced green or red cabbage
1 sprig fresh thyme
1 cup apple cider

Instructions
  1. In a large saucepan, cook the bacon over moderate heat until the fat renders (melts). Add the onion and cook until soft, about 3 minutes. Add the apple and cook 1 minute more.
  2. Add the cabbage and thyme and cook until the cabbage is wilted. Add the cider, cover and cook until the cabbage in completely tender, about 30 minutes. Remove the cover and continue cooking until the excess liquid has evaporated.

For a vegetarian option: Substitute 2 tablespoons olive oil for the bacon.

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