Rotkohl (Sweet and Sour Braised Cabbage)

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.

• Ready In: 2 hrs 5 mins
• Yields: 8 3/4 cup servings

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Discard cloves and bay leaf. Sprinkle with bacon and serve.