Recipe by BecR
Comfort food at it's best! Sauteed green cabbage with apple, herbs, and white wine vinegar. Serve hot topped with crispy crumbled bacon. Delicious! Note: Use any green cabbage (Napa, green or Savoy cabbage) for this dish; adjust cooking times to suit.
Top Review by Elmotoo
I wish I had made more. The fam was fighting over this. No leftovers. Awesome recipe. I did use 2 apples. Gala, I think. I will try a different apple next time. The vinegar at the end was brilliant. Thank you! Made for German Tag 3/12.
- 1 medium head green cabbage, cored and thinly sliced
- 6 -8 slices bacon, diced
- 1 apple, diced
- 1 bay leaf
- 1 sprig fresh thyme
- 1 -2 tablespoon water or 1 -2 tablespoon apple juice
- 2 tablespoons chopped fresh chives
- 1 -2 dash white wine vinegar
- 1 pinch coarse salt
- 1⁄2 teaspoon fresh ground black pepper, to taste
Directions See How It's Made
- In a large heavy frying pan over medium heat, saute the diced bacon until crisp; with a slotted spoon, remove bacon to a paper-towel lined plate and reserve.
- Add the diced apple to drippings; cook gently until apple begins to soften.
- Stir in the sliced cabbage, stirring well to coat. Add the bay leaf and thyme.
- Saute over medium heat until the cabbage is done to your liking (about 3-5 minutes for Napa cabbage, or about 45 minutes for regular green cabbage). Watch carefully. Add a little water or apple juice, if too dry.
- When done, stir in a dash or two of white wine vinegar whilst scraping up and incorporating any browned and caramelized bits in the pan; heat through briefly.
- Season to taste with a pinch of salt and the pepper. Add the chopped chives.
- Serve hot topped with crisp crumbled bacon.