Braised Red Cabbage with Apple


Scroll to the bottom for more details!



One small head of red cabbage, approx. 3 pounds

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.