Braised Red Cabbage with Bacon and Apples

Red cabbage braised in red wine vinegar and spices lends a healthy side dish to Alsacienne food.

4 slices bacon, thinly sliced
2 onions, thinly sliced
1 stick cinnamon
1 bay leaf
1 tsp. kosher salt
1 large head red cabbage (about 3 lbs), cored and thinly sliced
1 Granny Smith apple, coarsely chopped
2½ cups chicken stock
½ cup red wine vinegar
2 Tbsp. granulated sugar
½ tsp. black pepper, freshly ground

In a large Dutch oven, cook the bacon until it is crisp. Add the onions, stick cinnamon, bay leaf, and 1 tsp. of salt; sauté for 6 minutes or until the onions are tender. Stir in the cabbage and cook until it is softened slightly. Add the apple, stock, red wine vinegar, sugar, and pepper. Lower the heat and cook, covered, for 45 minutes.

Remove the lid, bring to a boil and cook for an additional 5 minutes, until the sauce is reduced and thickened. Remove the bay leaf and stick cinnamon; serve warm.

Makes 10 servings.