GERMAN-STYLE RED CABBAGE with APPLES, ONIONS and BACON
1/4 pound thick smoked bacon, diced
2 tablespoons sugar
1 onion, halved and thinly sliced
1 clove garlic, smashed
2 apples, quartered, cored and thinly sliced
1 red cabbage, outer leaves removed, quartered, cored and thinly sliced
1/2 teaspoon caraway seeds
1/4 teaspoon allspice
1 bay leaf
1/2 cup white wine
1/2 cup rich beef or chicken broth, divided
1 teaspoon salt
1/2 teaspoon pepper
Slowly cook the bacon over low heat in a heavy pot until bacon is crisp and fat is rendered. Remove the cooked bacon with a slotted spoon and reserve.
Add the sugar to the bacon fat and stir over medium-low heat until dissolved. Add the onions and garlic and sauté until translucent and golden. Add the apples and toss with the glaze. Cook for a minute or two until apples begin to soften. Add the cabbage, caraway seeds, allspice, and bay leaf. Stir to combine with the onions and apples. Turn the heat to medium high and cook, stirring, until the cabbage is slightly wilted, about 3 minutes. Add the white wine and 1/4 cup of the broth. Bring to a boil, cover, then reduce heat to a simmer. Cook for about 30 minutes, stirring occasionally.
Check the pot. There should be a little liquid in the bottom of the pan. Add additional broth if needed to form a slurry. Season with the salt and pepper, and sprinkle with the reserved bacon. Cover and simmer for 15-30 minutes more, until the cabbage is very tender.
Delicious served with roast pork, sausages or beef brisket.
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