Prep 20 mins
Cook 1 hr 45 mins
Traditionally served at Christmas Eve dinner in Germany and Austria, this non-traditional recipe (bacon instead of rendered fat) can be served with any meat or poultry dish.
- 4 slices smoked bacon, chopped
- 2 cups onions, thinly vertically sliced
- 3 cups granny smith apples, chopped and peeled
- 10 cups red cabbage, thinly sliced
- 1 cup apple cider
- 1⁄2 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 3 whole cloves
- 1 bay leaf
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan. Set bacon aside.
- Add onions to drippings in pan and saute 3 minutes. Add apple to pan, saute 2 minutes. Add cabbage to pan and saute 2 minutes.
- Add cider and remaining ingredients to pan and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until cabbage is tender, stirring occasionally.
- Discard cloves and bay leaf. Sprinkle with bacon and serve.