This dish is delicious without using bacon, too. Without the bacon, it could be served alongside pork roast, bratwurst or corned beef.
Ingredients
1 large Savoy Cabbage, cored and cut into chunks
4 tart Apples like Granny Smith, peeled, cored and cut up
1 small yellow onion, diced
4 strips Bacon
1/4 C white wine like Riesling or Apple Liquor, like Apple Jack or Calvados
6 T Unsalted Butter
1/4 Tsp Lightly Toasted Caraway Seeds
Salt to taste
Black Pepper
directions
In a large pot, bring salted water to a boil. Add cabbage and cook until tender, about 6 minutes. Drain the cabbage and set aside.
In a large skillet, cook the bacon until it is crisp. Remove the bacon, set aside, then drain the drippings, but don’t clean the pan
In the same pan, add 3 T of butter and melt it. Add the diced onion and cook until translucent, then add the apples, cooking until just tender and caramelized, about 4-5 minutes
Season with a pinch of salt and add the caraway seeds
Add the cabbage and gently stir together, cooking over medium heat for 1 minute, then add the wine or apple liquor, the rest of the butter and another pinch of salt and cook another 2 minutes or until the wine has reduced by half
Remove from heat, add black pepper to taste, crumble up the bacon and stir into the mixture. Serve warm