Friday, September 26, 2008

Cabbages and Apples -- Abundant and at One

During the week I a red cabbage and apples and onions from Chubby Bunny and served it with a Filet mignon, stir fry of potatoes, green pepper and onion with olive oil and butter.

Red Cabbage with Bacon and Apples

6 slices bacon, cut into 1 inch pieces – preferably organic, no nitrates
Yellow onion, diced
1/2 of a red cabbage with core removed, sliced thinly
1 tart apple (red or granny smith)
Apple cider vinegar
1 tablespoon raw, local honey

Preparation: Cut bacon into 1 ince pieces. Dice onion and set aside. Slice red cabbage as thin as you can and set aside. Peel apple, cut into quarters, remove core and slice into thin slices. Put into a bowl and add apple cider vinegar to coat apples, then set aside. Note: the vinegar adds a tart flavor to this dish but also keeps the apples from turning brown so add the vinegar to the peeled and sliced apples right away.

In a non-reactive stainless steel pan, cook bacon on medium heat until it browns. Remove from heat and reserve 3 tablespoons of bacon grease. Sautee diced onion over medium heat until translucent. Add red cabbage and stir frequently over medium heat for 5 minutes until it begins to wilt. Add cider vinegar coated apples and stir. Lower heat to medium-low, add 4 tablespoons of water, cover and simmer for 20 minutes, stirring every 4-6 minutes. Right before serving add one tablespoon of raw honey to balance the tartness with a little bit of sweet.

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