Braised red cabbage is totally underrated, despite being totally delicious as well. People just don't think about it, always passing by those bright purple cannon balls in the grocery store. Maybe it's intimidating? Are people scared of red cabbage? Maybe people just don't know how good it can be? Well, fear not! We've got just the recipe for you.
Cast iron skillet
1 Medium head of red cabbage
3 slices of bacon, chopped into 1" pieces
1/2 of a red onion, sliced
1/2 cup apple cider vinegar
1/4 cup loose dark brown sugar
1/4 cup orange juice
1/4 cup chicken stock
salt and pepper
1. Set your cast iron skillet on medium heat and get it nice and hot before you add the bacon. Once you add the bacon in use your wooden spoon to separate the pieces and drop the temperature down to medium low and give the pan a quick turn of olive oil.
2. Once the bacon has rendered (about 8-10 minutes), add in the red onion and give it a stir
3. While the bacon is browning, break down your head of cabbage. Chop it in to quarters and cut out the core. Then slice each quarter into thin strips, and turn the heat back up to medium. Add to the skillet and make sure that everything gets coated in the cooking fat - rubber tongs are best for this.
4. Once the cabbage has cooked a bit, add some salt and pepper and then the vinegar, brown sugar, orange juice, and chicken stock. Voila!
Now, be sure to taste this dish as it develops - it should be ready to go in about 45 minutes. Some people like it with a strong vinegar taste and some prefer it more mild, so while things get groovy in the pan be sure to try it every now and again to be sure that you like it! You can totally tailor it to your tastes by just adding a bit more brown sugar or vinegar or salt. The chicken stock helps to give it that home-cooked depth of flavor, so you may need to add a few more splashes depending on how thirsty your cabbage is. Just keep an eye on things and you're guaranteed a lovely side dish that pairs well with beef and pork tenderloin - perfect for any chilly evening.