Braised Sweet-and-Sour Red Cabbage

This is a classic paired with a pork roast, or rich-tasting meats like venison or with game birds.

Ingredients

• 1/4 lb. slab country bacon, cut in small (1/4 inch) dice
• 1 large onion, cut in medium (1/2 inch) dice
• 2 medium apples, peeled, cored and cut into medium dice
• 1 head large red cabbage, corred, quartered and sliced (1/2 inch)
• 1 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/2 cup brown sugar
• 1 medium baking potato, peeled
• salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees. Cook the bacon in a pot suitable for braising, about 4 minutes on medium heat, until it begins to crisp. Add the onion and cook for 4 or 5 minutes more or until soft. Add the apples, cabbage, stock, vinegar and brown sugar.
Stir while bringing to a boil, then cover the post and place in the oven. Cook for about 1 hour. The cabbage should be quite tender. If not, return the post to the oven for 10 to 15 minutes more.
When the cabbage is tender, finely grate the raw potato directly into the pot. Put on medium heat and cook 4 or 5 minutes more or until the potato has turned the braising liquid into a sauce that lightly coats the cabbage. Season to taste with salt and pepper and add a splash of vinegar if necessary.
Note: Substitute cider or red wine vinegar for raspberry vinegar if not available.

Submitted 6/13/05.
Source: Jasper White's Cooking from New England
Submitted By: Jean Trenholm
JTrenholm@msn.com
Braised Sweet-and-Sour Red Cabbage