Braised Red Cabbage with Bacon
Ingredients
12 ounces applewood-smoked bacon, cut crosswise into 1/2-inch pieces
2 leeks (white and pale green parts only), halved lengthwise then cut crosswise into 3/4-inch pieces
One 2 1/2-pound head of cabbage, cored, cut into eighths
Salt and freshly ground black pepper
1 cup red wine
1 ounce red wine vinegar
2 cups chicken stock or vegetable stock
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The braised cabbage and cooked bacon can be prepared up to 1 day ahead, cooled, covered separately, and refrigerated. Rewarm the braised cabbage in the pot, covered, over medium heat. Rewarm the bacon separately to recrisp before adding to the braised cabbage.
In a heavy large wide pot, sauté the bacon over medium heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add the leeks to the same pot and sauté until the leeks soften, about 3 minutes. Separate the cabbage leaves and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes. Season to taste with salt and pepper.
Add the red wine and simmer until most of the liquid evaporates, stirring often, about 10 minutes. Add the stock and bring to a simmer.
Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes. Stir in the cooked bacon and season the mixture to taste with salt and pepper.
