Braised Red Cabbage

1. 1

   Cook the bacon in a Dutch oven over medium heat until just crisp.

2. 2

   Add the onion and garlic and sweat until translucent, 8 to 10 minutes.

3. 3

   Add the cabbage and stir to coat in the rendered bacon fat.

4. 4

   Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes.

5. 5

   Add the orange juice and cook until reduced by half, about 5 more minutes.

6. 6

   Remove the cabbage from the heat and fold in the apple.

7. 7

   Season with salt and pepper.

8. 8

   Serve hot.

No additional tips available.