This makes a colorful side dish for winter meals, mingling sweet and sour flavors with tender cabbage and apples. If you like, crumble some crispy bacon over the top.
*Ingredients can be purchased at the market
INGREDIENTS
4 slices bacon* (optional)
1 medium onion*, slivered
2 apples*, peeled and sliced
2 Tbsp. dark brown sugar
2 Tbsp. red wine or balsamic vinegar
1 medium head red cabbage*, cored and shredded
1 Tbsp. Dijon mustard
Salt and pepper, to taste
DIRECTIONS
If using bacon, cook in a large skillet until crisp. Drain off fat, leaving a small amount in pan. If not using bacon, begin with a large skillet or lidded pot, and warm a small amount of butter or oil.
Add the onions and apple to the pan and sauté for about 5 minutes. Add the sugar and vinegar, cook briefly to dissolve sugar, then add cabbage.
Cook for 5 minutes, then add mustard. Put a lid on the pot and cook over low heat until cabbage reaches desired state of tenderness about 5 to 10 minutes longer. (Some like it a bit crunchy, others prefer it fully softened.)
Season with salt and pepper and transfer to serving dish or plates. Add crumbled bacon to top, if desired.
