Braised red cabbage with bacon

Braised red cabbage with bacon

Duszona czerwona kapusta z bekonem

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

This works well as a side dish. We serve it with pork schnitzel. It also makes a tasty snack with some mash or bread, or as a stand-alone meal. Our version has the addition of cranberry sauce, although there are many other versions; it also tastes lovely with caraway seeds, currants or apple.

Ingredients

Quantity Ingredient
100g bacon, cut into very thin batons
1/2 large onion, thinly sliced
1/4 red cabbage, very finely shredded
60ml dry white wine
1 tablespoon cranberry sauce

Method

  1. Cook the bacon in a heavy-based saucepan over medium heat until it is very crispy. Remove from the pan, leaving the rendered fat in the pan, then add the onion and cook until soft and translucent. Add the cabbage and cook for a further few minutes, or until softened slightly.
  2. Add the wine and the cranberry sauce and cook until the wine has reduced and the cabbage is just soft, but still has a little texture. Season with salt and black pepper before serving.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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