1sweet applewith skin, cored and cut into a julienne (I used my mandoline)
¼cupwater or dry white wine (a dry Riesling is perfector use a Pinot Grigio or Sauv Blanc
1tablespoonapple cider vinegar
salt and freshly ground pepperto 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.