2 firm apples, peeled and chopped, such as Granny Smith, Gala or Honeycrisp
1 onion, finely chopped
¼ cup white sugar
¼ cup vinegar OR substitute ½ cup Dodi Balsamela Vinegar for both sugar and vinegar
2 Tbsp. bacon fat
1 tsp. Salt
Freshly ground pepper
½ cup boiling water
Fried bacon pieces and finely diced apple, for garnish
Chop a few slices of bacon and fry until crisp, reserving fat. Use the bacon pieces as garnish, or save and add to a salad!
Cut cabbage in quarters, remove core. Shred cabbage finely, and I prefer to do this by hand for a more rustic appearance.
Put in saucepan with apples, onions, sugar, vinegar, bacon fat, salt and pepper. Stir until well mixed. Add ½ boiling water. Bring to a boil, stirring well, and reduce heat. Cover and simmer for approximately one hour, or until cabbage is softened.
This recipe goes all the way back to my 1980 yellow Best of Bridge cookbook and if you’re close to my age, that phrase will immediately bring to mind the spiral-bound Canadian cookbook series that introduced gourmet food to my generation. This is still my go-to recipe when I’m making a German meal or need a delicious side dish. Even proclaimed cabbage haters usually enjoy a spoonful or two of this tangy and sweet veggie dish. My favourite variation is using our Dodi Balsamic Vinegar in place of the sugar and white vinegar.
This Italian vinegar is barrel-aged for at least a year and uses apple juice rather than the grape juice found in traditional balsamic vinegar to create a naturally aged sweetness. It’s a great make-ahead dish as it reheats well, and usually tastes better the second day. If you don’t have bacon fat, you can substitute butter.