This is an incredibly simple dish to make, and doesn't take a whole lot of time or effort. It's brilliantly colorful, and adds a real kick of flavor and interest to any meal! (Plus, it's pretty darn healthy as well!) ***Among other health benefits- red cabbage contains 2 powerful antioxidents due to it's red pigment called; lycopene, and anthocyanins. These are important as an anti-inflammatory, key dietary antioxidents, and has the potential of preventing, protecting, and also acting as therapeutic roles in a number of human diseases, (such as certain cancers and cardiovascular health.)
Yields: 6-8 servings
Actual Prep time: About 10 min.
Cooking time: 20-40min.
1 small red cabbage (outer leaves removed, & shredded)
1 small/medium size onion (sliced)
1 small/medium size apple - such as Granny smith, Braeburn, Honeycrisp, etc. (sliced or julienned)
2 strips of bacon (diced or chopped)
salt & pepper
1/4 cup of apple cider (or can use apple or even orange juice)
4 T. Balsamic vinegar
1) Prep all of the veggies/ apple. (You can shred these in a food processor to save time as well!) Chop or dice up the bacon, making sure not to "Cross-contaminate"!!! (Whatever surface you prep your bacon, DO NOT prep the other foods on the same surface after!! Always wash your hands and utensils well.)
Place your saute pan on medium/high heat. Add the bacon, and cook until it begins to lightly brown.
2) Add in the cabbage, onion, and apple, and cook for about 10min., (or until it begins to cook down.)
3) Season with salt & pepper, and add in the cider and vinegar. Cover tightly, reduce heat to low, and allow to cook for 15-30min. You want the cabbage to be cooked, but have a firmness to it. You don't want it to be entirely mushy!! If you find it too dry, simply add a bit more cider. Remove from heat. Either serve right away, or allow to cool to room temp., and place it in a mason jar or storage container to keep in the refrigerator for 1-2 weeks.