Sweet and Sour Red Cabbage
Deep purple cabbage is sauteed in bacon fat and apples until tender crisp, then tossed with red wine vinegar and a bit of sugar making for a warm salad that is sweet and sour.
Servings: 6
Calories: 60kcal
Equipment
- mandoline slicer
- Skillet
Ingredients
- 4 strips bacon coarsely chopped
- 3/4 cup peeled chopped green apple
- 1/2 cup chopped onion
- 6 cups finely shredded red cabbage
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sea salt
- freshly ground pepper to taste
Instructions
- Cook bacon in a skillet over medium heat until crispy. Remove with slotted spoon and drain on paper towels.
- While bacon is cooking, shred the cabbage using the mandoline. Shreds should be very thin.
- Add apple and onion to pan and cook for five minutes to soften. Add cabbage and cook, covered for 10 minutes.
- Stir in brown sugar, vinegar, and salt; cover and cook for 10 minutes more.
- Stir in bacon and season with pepper.
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Nutrition
Calories: 60kcal