Cabbage with Bacon and Apples
Corned beef and cabbage is a St. Patrick’s Day tradition, even if it’s more Irish-American than Irish. This sweet-sour twist works well with a variety of meals. Vegetarian? Omit the bacon and substitute olive oil.
Ingredients
- 3 slices bacon
- 1 large red apple, coarsely chopped
- 1 cup carrots, coarsely chopped
- 8 cups green cabbage, sliced (about half of a large head)
- 2 tablespoons apple cider vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt, or to taste
- Dash of black pepper
Directions
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In a large, deep pan, fry the bacon until crispy. Set bacon aside to drain and remove all but about 1 tablespoon of bacon grease from the pan. If you don’t have a tablespoon’s worth, add some olive oil.
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Put the pan over medium heat and add the apple and carrots. Cook, stirring until the apple and carrots begin to soften, 3–4 minutes. Add the cabbage. The pan will be very full, but the cabbage will cook down. Stir in the apple cider vinegar, sugar, salt, pepper and ¼ cup water. Cook, stirring frequently, until the cabbage is soft, 4–5 minutes. If the cabbage begins to dry out before it’s soft, add a bit more water.
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Crumble the cooked bacon and sprinkle it over the dish to serve.
