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Sweet and Sour Red Cabbage was a staple during the winter in my childhood home. With so many different ways to make it, with apples or without. Sweet, or more savory? Crisp-tender or long-cooked? This recipe, with bacon, is one of my favorite ways to make this versatile vegetable.
Fry the bacon in a skillet until crisp, remove and once cool, crumble and reserve.
Add the oil to the same pan; when hot add the cabbage and shallots, saute for a minute, then add the broth, vinegar, sugar and all-spice to the skillet; season with salt and pepper; cover and cook over medium heat until the liquid is reduced to a glaze and the cabbage is crisp tender, about 10 minutes. Remove to a warmed serving dish and sprinkle the bacon bits over the top.
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