Sweet and Sour Braised Cabbage (Rotkohl)

This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• 4  slices applewood-smoked bacon (such as Neuske's), chopped
• 2  cups  thinly vertically sliced onion (about 1 large)
• 3  cups  chopped peeled Granny Smith apple (about 2 medium)
• 10  cup  thinly sliced red cabbage (about 2 pounds)
• 1  cup  apple cider
• 1/4  cup  red wine vinegar
• 2  tablespoons  sugar
• 1  teaspoon  kosher salt
• 3  whole cloves
• 1  bay leaf

Preparation

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Nutritional Information

Calories:

139 (25% from fat)

Fat:

3.9g (sat 1.7g,mono 1.4g,poly 0.4g)

Protein:

3.1g

Carbohydrate:

24.4g

Fiber:

3.4g

Cholesterol:

7mg

Iron:

1.1mg

Sodium:

399mg

Calcium:

61mg