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.
If using bacon, in a large, deep sauté pan over medium heat, combine the oil and bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. If you’re not using bacon, add the oil to a large, deep sauté pan over medium heat.
Add the onion to the pan and cook until soft, about 5 minutes. Stir in
Cover the pan and cook, stirring occasionally, until the cabbage is tender, about 15 minutes. Remove from the heat and stir in the remaining vinegar. Taste and add more salt or pepper or sugar, if needed. Serve hot. The cabbage will keep, tightly covered, in the refrigerator for up to 3 days. Reheat in a large high-sided sauté pan over low heat, stirring several times, for about 10 minutes.
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