Sautéed Red Cabbage with Bacon

It would be obvious to serve this vibrant cabbage dish with pork--chops, shoulders, loin, you name it, would all be tasty. But a nice roasted fish fillet--cod or halibut--would be equally delicious and satisfying.

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  • Servings: 4 to 6

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Ingredients

  • 4 slices thick-cut bacon (about 4 ounces), cut into 1-inch pieces
  • 1 pound red cabbage, cored and sliced
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves

How to make this recipe

  1. Cook the bacon in a large heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside. Pour off all but 2 tablespoons of the bacon fat.
  2. Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add the vinegar and cook until liquid has evaporated. Remove from the heat and season with salt and pepper.
  3. Transfer the cabbage to a serving dish and sprinkle the reserved bacon over it. Garnish with the parsley and serve.
Contributed By Photo © Guy Ambrosino Published September 2014





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