I have to admit that I do not like cooked cabbage … I tried it many times and am never a fan. I like cabbage raw, but really not cooked. So I am always looking for a recipe that involved cooked cabbage that I like. And, I have to say, this was good. Of course, the bacon helps, but it has a great tang that really livens up the meal.
This recipe was adapted from two different recipes in Vegetables by James Peterson.
- 1 head of cabbage, remove outer leaves and core, roughly chop
- 8 slices of bacon (I used pepper bacon, if you use regular then add pepper)
- 3 apples, peeled and chopped
- 3 tablespoons each, apple cider vinegar and white wine vinegar
Cook the bacon for about 8 minutes, until begins to crisp and released most of its fat. Remove most of the fat, leaving a few tablespoons in the pan. Add the apples, cabbage and vinegar. Deglaze the pan with vinegar and transfer into a glass container. Some metals react with the cabbage and turn it a strange color.
Bake in a preheated oven (350) for about an hour.