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Braised Red Cabbage with Bacon
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

      • 12 ounces applewood-smoked bacon cut crosswise into 1/2-inch pieces
      • 2 leeks (white and pale green parts only) halved lengthwise then cut crosswise into 3/4-inch pieces
      • 1 2 1/2 pound head of cabbage cored cut into eighths
      • salt
      • freshly ground black pepper
      • 1 cup red wine
      • 1 ounce red wine vinegar
      • 2 cups chicken (or vegetable) stock

    Directions

    Sauté the bacon in a heavy large wide pot over medium heat until golden brown, about 12 minutes.

    Using a slotted spoon, transfer the bacon to a plate.

    Add the leeks to the same pot and sauté until the leeks soften, about 3 minutes.

    Separate the cabbage leaves and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes.

    Season with salt and pepper.

    Add the red wine and simmer until most of the liquid evaporates stirring often about 10 minutes.

    Add the stock and bring to a simmer.

    Cover the pot and simmer over medium-low heat until the cabbage is tender stirring occasionally about 12 minutes.

    Stir in the cooked bacon and season the mixture to taste with salt and pepper.

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    2 Comments

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    KLT Green

    sounds good when do you put the Red wine vinegar in? with the wine?

    December 21 2011 at 2:32 PM Report abuse rate up rate down Reply
    Eraka

    The recipe doesn't state when to add the red wine vinegar.... :-(

    July 07 2011 at 4:53 PM Report abuse rate up rate down Reply

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