Braised Red Cabbage

A Country Smoke House Classic, this Braised Red Cabbage dish wonderfully blends savory crunchy cabbage with that subtle tartness of apple, and of course Country Smoke House Bacon (The Best Bacon). Great any time of year, but especially as an autumn or winter side dish. 

• 1 Head Red Cabbage (1/2 sliced thin, 1/2 sliced thick
• 13 oz. Spanish Onion, thin julienne
• 1 oz. Minced Garlic
• 1/2 lb. Country Smoke House Bacon, diced
• 1/2 teaspoon Celery Seed
• 1/2 cup Apple Cider Vinegar
• 3 1/2 oz. Brown Sugar
• 1/4 lb. Butter
• 2 cups Water
• 1/2 tablespoon Kosher Salt
• 4 Granny Smith Apples, sliced

1. Add the bacon to a pot over medium heat and cook until most of the fat is rendered.

2. Add the butter and onion, reduce the heat to low and sauté until the onions are caramelized. Add the garlic and cook for a few more minutes until fragrant. 

3. Add your cabbage, half of the apples, celery seed, salt, apple cider vinegar and brown sugar. Continue to sauté until the cabbage wilts.

4. Add the water and bring the mixture to a low simmer. Add the remaining apples, cover the pot and allow the cabbage to cook until tender but not mushy, you want some crunch.

5. Adjust seasoning with more vinegar or brown sugar as needed to balance the sweetness and acidity to your taste - then serve and enjoy!