Name: Braised Red Cabbage
Yield: Serves 4 to 6
Ingredients: Kosher salt and freshly ground black pepper; 1 large red onion, halved and thinly sliced; ½ cup (120 ml) plus 2 tablespoons red wine vinegar; 2 tablespoons sugar, or more to taste; 1 head red cabbage (about 2 pounds/910 g), cored, halved, and cut into slices ¼ inch (6 mm) thick; 6 ounces (170 g) thin-sliced bacon, cut crosswise into ½-inch (12-mm) pieces (optional); 1 tablespoon canola oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This sort of “healthyish” side, with its sweet-and-sour flavor, is the perfect accompaniment to hearty cold-weather braises such as Bacon Braised Pork Shanks and any dish that begins or ends with bacon. If I am serving this with a bacon dish, I’ll sometimes leave out the bacon. But, if you like bacon in everything, then by all means keep it in.