Braised red cabbage

  • 3 slices raw streaky bacon, minced
  • 4 tsp salt
  • 1 Tbsp sugar
  • 125ml red wine vinegar
  • 375ml water
  • 375ml red wine
  • 1 granny smith apple, cored and diced
  • 1.35kg red cabbage (about 1 large or 2 small heads), cored and shredded
  • 1 bay leaf
  • 1 cinnamon stick
  • 8 juniper berries
  • 10 whole allspice
  • 2 medium yellow onions, thinly sliced
  • Freshly ground black pepper
1) Heat a large pot, with a tight-fitting lid, over high heat. Add the bacon and cook, stirring, until crispy and its fat has rendered, about 3 minutes. Lower the heat to medium, add the onion, allspice, juniper berries, cinnamon, and bay leaf and cook, covered, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes.

2) Raise the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, wine, water, vinegar, sugar, and the salt, season with pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.

3) Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Season generously with pepper. Transfer to a serving dish and serve.

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