The Cabbage Challenge: Red Cabbage, Apples, and Bacon
Wednesday, January 28, 2009
In the winter months, the appeal of slow-braised dishes never diminishes. In the summer, we seek the opposite: raw, bright flavors that contrast with each other. Now, in the depths of winter, we seek deep, muted flavors of ingredients blended over time. This dish - from Jamie Oliver’s Cook with Jamie - is quintessential winter food. I’ve simplified this a bit, as I found his original portion of vinegar (3/4 cup of balsamic) overwhelming and I prefer it without the tablespoon of ground fennel seeds, though feel free to reintroduce them. Best eaten while there is still snow on the ground.
Jamie Oliver’s Red Cabbage Braised with Apple, Bacon and Vinegar
Olive Oil
1/2 lb. Meadow Run Farm Bacon, sliced
1 Onion, sliced
2 Apples, peeled and cut into one-inch cubes
1 Red Cabbage, trimmed of outer leaves and cored, cut into pieces
2 tablespoons vinegar (I use herb vinegar from Red Earth Farm)
1 tablespoon butterHeat the olive oil in a saucepan. Add the bacon and cook until golden. Add the onions and continue to cook, covered, until golden. Add the apples, cabbage, vinegar, and a pinch of salt. Stir well. Cook covered over low heat for approximately one hour, stirring occasionally. Season again with salt and pepper to taste. Add the butter just before serving.
Posted by Kevin on 01/28 at 11:42 AM
For the green cabbage, you could try my other favorite Jamie Oliver cabbage dish. After removing the core and any tough, outer leaves, cut the cabbage into thin ribbons. Saute in butter, olive oil (or a combination of the two) and then toss with Worcestershire.
Cabbage and apples - thank you for that idea! I’m still trying to tackle the enormous cabbage I mentioned on the last Dark Days report… and that’s a lot of cabbage still to be eaten. I’d never thought to pair with apples before, as as those are two things my storage is overflowing with in the winter, it sounds great 
I love slow braised red cabbage. I like it with apples onions cinnamon and cloves and my secret ingredient a dash of blackcurrant cordial (or use jam)
Margaret
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there is half of a gigantic green cabbage sitting in my fridge…i wish i could make it turn red!