Braised Red Cabbage

From Martha Stewart's Living magazine, Nov. 2012 issue. Mr Grumpy saw the recipe and asked that I make it. It is easy to make and very tasty. Served with pork braised in mushroom sauce and mashed potatoes.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 4  ounces bacon (cut into 1/2 inch pieces, about 4 slices)
• 1  medium onion, thinly sliced
• 1  head red cabbage, halved, cored, and cut lengthwise into 1/2-inch-thick slices (2 1/4 pounds)
• 1⁄2 cup cider vinegar
• 1⁄2 cup dry red wine
• 3⁄4 cup water
• 2  tablespoons dark brown sugar
•  coarse salt, to taste (I used none)
•  fresh ground pepper, to taste
• 1  golden delicious apple (peeled, cored and cut into 1/2 inch pieces)

Directions

1. Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crist, about 8 minutes.
2. Add onion, and cook, stirring occasionally, until transluscent, about 3 minutes.
3. Add cabbage, wine, water sugar, and 1 1/2 tsp salt (I used no salt), stir to combine. Raise heat to medium-high, cover and cook 5 minutes.
4. Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes.
5. Stir apple into cabbage, cover and cook until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.
6. This can be made ahead - cool completely before refrigerating, reheat covered over medium heat.