| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Side dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Bacon, sliced, cut crosswise into 1/2" bieces |
| 2 |
tb |
Butter, sweet |
| 1 |
tb |
Oil, vegetable |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Small head RED Cabbage, cored, coarsely shredded (about 6 cups) |
| 2 |
|
Granny Smith apples, pared, cored, cut into 1/4" dice |
| 1/2 |
c |
Cream, heavy |
| 2 |
tb |
Brandy or Cognac |
| 1/2 |
ts |
Salt (or to taste) |
| 1/4 |
ts |
Pepper, freshly ground or to taste |
INSTRUCTIONS
Fry bacon in medium skillet over medium heat until slightly crisp and
brown, about 10 minutes. Remove to paper towels to drain. Heat butter and
oil in medium casserole or Dutch oven over medium heat. Add onion and cook
stirring ocasionally, until softened, about 5 minutes. Add cabbage and
continue to cool until softened, 3-5 minutes. Add bacon, apples, cream, and
brandy and stir to combine. Simmer uncovered, stirring occasionally, about
10 minutes. Season with salt and pepper to transfer to serving dish. Serve
hot.
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