March 14, 2010


6 rashers hickory smoked bacon or enough to yield:
4 tablespoons bacon drippings
2 lbs or 8 cups shredded red cabbage
4 cups cubed apples, unpeeled
1/2 cup brown sugar (firmly packed)
1/2 cup Bragg's organic cider vinegar
1/4 teaspoon celery seeds (optional)
1 teaspoon caraway seeds
1/2 cup water
salt and pepper, to taste

In a heavy bottom covered Dutch oven or large skillet heat bacon over low heat, stirring occasionally until the bacon has rendered 4 tablespoons bacon drippings. Remove bacon and reserve for another use.

Add remaining ingredients and cook over low heat, stirring occasionally. Continue to cook for 25-30 minutes for tender cabbage, or for as little as 15 minutes if you prefer a crisp bite.

Serve immediately while still hot, or refrigerate and reheat for serving the following day.

Note: Up to three tablespoons of the bacon fat may be substituted by olive oil for those observing a lower cholesterol diet at the loss of some amount of flavor, which may be replaced by adding 1/4 teaspoon ham soup base extract to the olive oil.

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