A Good Reputation

Look at this red cabbage, it's a picture of art. It's not only beautiful to look at, it's delicious and good for you to boot. Cabbage is a good source of Vitamin C, potassium, and guess what, Brian ? Fiber, woohoo! It may smell bad, but it's an amazing vegetable.

I made this dish a few weeks ago, and it got rave reviews. The color of the dish is fantastic, and the taste is even better. It is salty, sweet, and sour, with a nice soft crunch in the end. You can also hold back a few of the bacon pieces to crumble on top for extra crunch. I made it again tonight so I can share the recipe with you. It's so easy, once you make it, you'll never need the recipe again! Be sure to season, taste, and tweak until the very end to your liking. You can serve this warm or at room temperature.

Braised Red Cabbage with Bacon

1 red cabbage, small head, about 1.5 lbs, quartered and sliced in thin strips
1 small onion, cut in half then sliced thin
3 pcs of smoked bacon, julienned
1/3 c. red wine vinegar
2 tbsp sugar
salt and pepper

In a heavy skillet or Dutch oven, place bacon pieces with some water, just enough to cover the bacon. Cook bacon until fat renders, and bacon is crispy. Transfer bacon pieces to a bowl with a paper towel and reserve. Drain all but 2 tbsp of the bacon fat from the skillet.

On medium heat, add onion to fat in skillet. Cook until wilted. Add cabbage, vinegar, sugar, salt and pepper, stir. Bring to a boil, and reduce the heat to medium-low. Cover and braise for 30 - 45 minutes. You can check every 15 minutes or so to stir. Taste for even seasoning. Add reserved bacon pieces and serve.