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.