Mom’s Red Cabbage
- 2 bacon strips, coarsely chopped
- 2 teaspoons vegetable oil
- 2 Granny Smith apples, peeled, cored, and cut into ½-inch dice
- 1 medium onion, chopped
- One 2½-pound head red cabbage, cored and cut into thin shreds
- ½ cup red wine vinegar
- ½ cup packed light brown sugar
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
Instructions:
This makes a healthy amount of cabbage, but that’s okay, because leftovers are even better than freshly made.
- Cook the bacon and oil together in a large saucepan over medium heat, stirring occasionally, until the bacon is crisp and browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the saucepan.
- Add the apples to the saucepan and cook, stirring occasionally, until they begin to brown, about 5 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the cabbage and vinegar, and stir well. Add the brown sugar, thyme, and bay leaf, and stir again. Return the bacon to the saucepan. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the cabbage is very tender, about 1¼ hours.
- Remove the bay leaf. Season with salt and pepper to taste and serve hot.