Braised Red Cabbage With Bacon, Pears and Pecans

Vibrant red cabbage, tossed with hints of crunchy texture and sweet and salty flavour makes for a dynamic side dish. The vinegar in this recipe keeps the red cabbage from turning blue when cooked. To keep the cabbage crisp, choose a head of cabbage that feels heavy for its size and firm to the touch, with crisp, tightly packed leaves. Wrap securely in a plastic bag and store in the refrigerator for up to a week.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 4  slices bacon, cut into 1/4-inch pieces
• 1  onion, diced
• 2  garlic cloves, minced
• 1  head red cabbage, thinly sliced
• 1⁄3 cup red wine vinegar
• 1  green pear, cored, quartered and sliced into 1-inch pieces
• 1  teaspoon caraway seed
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup pecan pieces

Directions

1. Preheat oven to 350°F.
2. Heat oil in a large saucepan over medium-high heat. Add bacon and fry until crisp; remove with a slotted spoon and reserve on a paper towel.
3. Add onion and sauté 3-5 minutes, then add garlic and cabbage. Cook 3-5 minutes, then add vinegar, pear and caraway seeds. Transfer to a 9x13 -inch baking dish and bake for 30 minutes or until cabbage is just soft.
4. Remove from oven, and stir in salt and pepper. Top with cooked bacon , pecans and serve.