Balsamic Braised Red Cabbage
Balsamic Braised Red Cabbage
Submitted by Katy Bryant, Lansing MI
Vegetables
Ingredients
- 1 medium head red cabbage
- 8 ounces bacon, cooked
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 1 cup onion, diced 1/2 inch
- 1 Granny Smith apple, 1/2 inch cubed
- 14 ounce can sauerkraut, 1 1/2 cups lightly drained, 1/2 cup liquid reserved
- 1/2 cup Fustini's Ginger and Honey balsamic vinegar, or more to taste
- 1 tablespoon Iron Fish honey, or more to taste
- salt and pepper to taste
Directions
- Quarter, core and thinly slice cabbage crosswise (to yield 8-9 cups). Rinse and set aside. In a 5-quart stockpot, heat olive oil over medium heat. Add onion and sauté, until begins to color, 5-7 minutes. Add apple and cook until softened 2-3 minutes. Add cabbage and toss to mix well. Cover pot and reduce heat to medium-low. Cook cabbage until wilted, about 10 minutes. Stir in sauerkraut, balsamic, honey and bacon. (If cabbage gets too dry - add 1/4 - 1/2 cup of reserved sauerkraut liquid).
- Reduce heat to low, and simmer cabbage, stirring occasionally, until very tender, about 30 minutes. Taste and adjust seasoning with salt, pepper, balsamic or honey. Serve warm or hot.
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