Braised Red Cabbage with Caraway, Apples and Bacon - dummies

Braised Red Cabbage with Caraway, Apples and Bacon

By Jenna Holst

You can use green or Savoy cabbage if you prefer in this northern European–inspired dish of braised red cabbage. The savory bacon and caraway seeds combine with the sweetness of the apples perfectly.

[Credit: © Richter]
Credit: © Richter

Yield: 4 servings

Preparation time: 15 to 20 minutes

Cooking time: 15 minutes

Spice meter: Mildly spiced

2 tablespoons butter

1-1/4 pounds red cabbage, cored and shredded (about 1 medium-size cabbage)

2 medium apples, peeled, cored, and thinly sliced

1/4 cup dry white wine

1/3 cup chicken broth or water

1/2 teaspoon caraway seeds

1/2 teaspoon salt

2 to 3 strips bacon, cooked and crumbled

  1. Melt the butter in a large deep skillet over medium heat. Cook the cabbage, stirring occasionally, until it begins to soften, about 3 minutes.

  2. Add the apples and cook, stirring, for 3 minutes.

  3. Add the wine, broth, caraway, and salt. Cover and reduce the heat to medium-low. Simmer until the cabbage and apples are tender, about 7 to 10 minutes. Stir in the crumbled bacon and heat thoroughly.

If you’re out of white wine, don’t use cooking wine — it’s full of salt. Instead, substitute dry white vermouth, extra broth, or water.

Per serving: Calories 139 (From Fat 73); Fat 8g (Saturated 4g); Cholesterol 19mg; Sodium 435mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 3g.