Apple and Onion Braised Cabbage with Bacon is a wonderful side dish year-round but is especially nice served with that St. Patrick's Day dinner.
The making of Apple and Onion Braised Cabbage with Bacon
When the world used to eat, "what is in season" cabbage and apples were a staple during the winter months.
This recipe for Apple and Onion Braised Cabbage with Bacon is a great way to serve healthy delicious winter vegetables.
"This earned the "this is the best cabbage I've ever had" from my hubby, as he helped himself to seconds"
This recipe is also great to serve as a part of your St. Patrick's day meal.
I've never been a big fan of the whole "boiled" dinner, not only for the fact that it all tastes about the same; but also, by boiling your veggies in with your brisket you are transferring all those fats and calories from the cooking liquid into your, what used to be healthy, vegetables.
Corned beef, in and of itself, is a fairly low-calorie food, at about 285 calories per 4-ounce serving. Heaven knows that cabbage is also a very low-fat food; when it's not boiled in fat.
Apple and Onion Braised Cabbage with Bacon will give you great flavor to compliment your meal, a bit of crunchy freshness, AND still, be healthy.
This earned the "this is the best cabbage I've ever had" from my hubby, as he helped himself to seconds. High praise indeed!
LindySez: This recipe is perfect for your Saint Patrick's Day Feast
or your everyday feast...
Serve Apple and Onion Braised Cabbage with Bacon served with Slow-Baked Salmon
Apple and Onion Braised Cabbage with Bacon
- 3 slices thick apple wood bacon diced
- 8 cups white cabbage sliced about ¼ inch thick
- 1 sweet onion sliced thinly on the vertical
- 1 sweet apple with skin, cored and cut into a julienne (I used my mandoline)
- ¼ cup water or dry white wine (a dry Riesling is perfect or use a Pinot Grigio or Sauv Blanc
- 1 tablespoon apple cider vinegar
- salt and freshly ground pepper to taste
- In a large skillet cook the bacon until crisp. Drain on absorbent paper, set-aside. Remove all but 1 tablespoon fat from the pan.
- Add the onion and sauté until they just begin to brown on the edges; add the apples and sauté for about 5 minutes or until the apples are still crisp but beginning to soften. Add the water or wine and deglaze the pan.
- Add the cabbage and toss well; toss and cook for about 10 minutes or until the cabbage is crisp-tender. Add the vinegar, bacon, salt, and pepper; toss well. Taste and adjust seasonings.
Changed it up just a bit. Instead of wine or water, I used a bottle of Angry Orchard Ale. It's a little sweet and very apple y.. No bacon darn that would have an Awesome ingredient, just threw a stick of butter. I sliced an onion and cut the cabbage in @ 6 wedges. I love cooked cabbage, wedged apples. Added just a little bit of additional.sigar and @ 1/2 cup brown sugar and a dash of cinnamon. It was good.
Way to make it your own. That is one of the best parts of cooking, finding a recipe that inspires you and then putting your own twist on it with what you have on hand, or how you think it might taste great with those changes. The ale sounds like a wonderful touch. Thanks for writing in. Cheers ~ Lindy
I make a recipe that's very similar to yours. It's delicious. I do have a suggestion, however. In your description you advise to chiffonade the apple. Might you have meant julienne? Chiffonade is stacking leafy vegetables such as cabbage or lettuce, or herbs such as basil, rolling them up, then thinly slicing through to mak little ribbons. 🙂
Yes, you are correct. Thanks - Lindy
Hello Lindy, I am a keen cook from country Australia and my first recipe of yours I have tried is the apple an onion braised cabbage with bacon and it was fantastic! So I have subscribed and can't wait to try more of you recipes. I like your gutsy approach to ingredients and dishes which is full of life rather than too precious! Thank you.
Robyn, Cheers from America! I am so happy you wrote me and enjoyed the apple and onion braised cabbage recipe. I hope you enjoy many more recipe from the site...welcome to my kitchen. Cheers Lindy