Braised Red Cabbage with Apples & Onions

Serves 10

I love this simple cabbage dish in the winter. It is luscious and velvety and works with almost any roast. If you don’t have rendered bacon fat on hand, just chop up some bacon and cook it to render the fat, leaving in the bits of bacon. This is one of those dishes that will only improve if made a day or two in advance and reheated.

1/4 cup bacon fat
1 red onion, sliced
2 cloves garlic, minced
1 head red cabbage, cored and thinly sliced
2 apples, cored and diced
1/2 cup sugar
1⁄3 cup red wine vinegar
2 juniper berries, crushed
1 bay leaf
1 pinch ground cloves
Freshly ground black pepper

  1. Heat the bacon fat in a heavy-bottomed pan over medium-high heat. Add the onions and garlic and sweat until the onions are translucent. Add the cabbage, apples, sugar, vinegar, juniper berries, bay leaf, and cloves. Stir frequently for 5 minutes, until the cabbage begins to wilt. Reduce the heat to medium low and let the cabbage cook for about 35 minutes, stirring occasionally. When the cabbage becomes completely tender and slightly sweet, discard the bay leaf, season with salt and pepper, and it’s ready to serve.

—From My Family Table by John Besh/Andrews McMeel Publishing