Dianne's Red Cabbage
Source of Recipe
Dianne Larson Ward
List of Ingredients
1 medium head red cabbage
1 medium onion
6 slices bacon -- 3 to 6 slices
(the more the merrier)
1/2 cup red wine vinegar -- 1/3 to 1/2 c.
1 teaspoon whole caraway seeds -- or crushed
(grind or crush them yourself)
1 cup apple juice -- or
finely chopped apple
1 tablespoon sugar -- (optional)
freshly ground pepper
saltRecipe
Wash, and core cabbage. Cut in half. Shred (slice) both halves coarsely. You don't want
it too fine but you don't want chunks either. Set aside.
Heat a large deep covered pan like a chicken fryer and add the bacon sliced to it. Cook them to crisp. WHILE it cooks:
Dice the onion and set it aside.
When bacon is crisp, remove it a from the pan and drain it. Set aside. To the dripping in the pan add the onion and saute to limp and just beginning to turn slightly golden. Add the vinegar, caraway, apple juice or apple, sugar if desired, pepper and salt. Stir well and let it simmer for a minute or so to blend
flavors.
Add the shredded cabbage and stir it well into the liquid mixture. Cover and cook on medium heat until cabbage begins to soften, stirring occasionally, about 7 to 10
minutes. Check it a couple of times. You want to cook it but not kill it. It should
still have a bit of bite to it.
All of the measurements are approximate. It depends on your personal taste.
I grind the caraway seeds because I love the flavor but hate biting into the little buggers. I omit the sugar because the apple juice acts as a sweetener and I like things sour. Take a taste and decide for yourself.
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