Bacon-And-Honey Red Cabbage

This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine.

• Ready In: 30 mins
• Serves: 8

Ingredients

•  extra virgin olive oil, for drizzling (EVOO)
• 1⁄2 lb smoked bacon, chopped
• 1  large red onion, thinly sliced
• 1  head red cabbage, cored and shredded (1 1/4 lbs)
•  salt & freshly ground black pepper
• 1 (12 ounce) bottle  amber beer
• 1⁄3 cup honey
• 1⁄4 cup  chopped fresh flat leaf parsley (a couple of generous handfuls)

Directions

1. In a dutch oven or large, deep skillet, heat a drizzle of EVOO over medium-high heat.
2. Add the bacon and cook until crisp, about 5 minutes; remove with a slotted spoon and set aside.
3. Add the onion to the pan and cook until wilted, 2 to 3 minutes.
4. Add the cabbage, season with salt and pepper and cook, stirring frequently, 7 to 8 minutes.
5. Add the beer and reduce for 2 minutes.
6. Stir in the honey and cook on low heat until dissolved; simmer for 10 minutes.
7. Stir in the parsley and reserved bacon; season to taste.