This recipe is a mash-up of about four different recipes from several different cookbooks. Guess that makes it mine, huh? This is particularly good when served with bratwurst and Stadium Mustard. Mmmmm, artery-clogging autumnal goodness ....
Braised Red Cabbage
4 bacon slices, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
3-4 lbs red cabbage, quartered, cored and thinly sliced crosswise
1 apple, peeled, cored and thinly sliced
1/2 cup red wine vinegar
3 tablespoons packed brown sugar
1 tablespoon salt
1 teaspoon black pepper
Cook bacon in a large heavy pot over moderately low heat, stirring until crisp. Remove bacon with slotted spoon and reserve it for use later. Add butter to bacon fat, then increase heat to moderate and cook onions until golden brown, about 12-15 minutes. Stir in cabbage, apples, vinegar, brown sugar, salt, and pepper, and simmer, covered, stirring occasionally, until tender (about 1 1/4 hours). Add bacon and serve warm.