After more than three weeks of illness and a LOT of work I turn my hand again to my passion. I love this dish but don't often put in all the sweet components many traditional recipes call for -- preserves, berries, pineapple, the like. My ONE nod to convention is to include a Granny Smith apple. I prefer to add more herbs, more vinegar and in this case, fresh jalapeno pepper.
THE RECIPE
1/4 lb sliced bacon (preferably thick-sliced peppered bacon), chopped
1 large onion, diced
2 Jalapeno peppers cored and minced
1 medium Granny Smith apple peeled, cored, chopped
1/3 cup apple cider vinegar
1/4 cup Champagne vinegar
1/4 cup dry red wine
1T dried oregano
1T dried dill leaves
2 bay leaves
Salt and pepper, to taste
1 large head red cabbage, cored and shredded
2 cups chicken stock
Over medium-low flame, brown the bacon pieces. Add the onion, jalapenos and apple. Saute until tender, ten minutes. Add all remaining ingredients except stock. Cover and reduce heat to low. When cabbage just starts to wilt (8 minutes) add stock, increase heat and bring to a boil. Cover, reduce heat to low, and simmer until cabbage is tender, approx. 1 1/2 hours. Check seasonings; add more salt and pepper if needed, then sprinkle with another heavy dash of Champagne vinegar.
Serve as a warm side dish alongside any protein, or as part of a holiday meal.
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