We're an ordinary family, complete with picky eaters, budget concerns, and time management issues. But to prove that "eating local" works - even for busy families in cooler climates - we're trading Chick-Fil-A and goldfish crackers for grassfed meat and local produce. Join our adventure in learning to eat (sort of) sustainably for the summer!

Monday, November 1, 2010

Recipe - Braised Red Cabbage

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.

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