Ingredients:

  • 1 lb Green (White) Cabbage, cored and thinly shredded
  • 5 lb Red Cabbage, cored and thinly shredded
  • 1 large Yellow Onion, finely sliced
  • 1 medium Apple (e.g., Granny Smith), peeled, cored, and grated or finely diced
  • 4 oz Smoked Bacon or Pancetta, diced small (or 2 Tbsp oil for vegetarian)
  • 1/2 cup Red Wine Vinegar
  • 3 Tbsp Light Brown Sugar
  • 1 cup Chicken or Vegetable Stock, low sodium
  • 4 Whole Cloves
  • 2 Dried Bay Leaves
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preparation & Base Building: Core both cabbages and slice them as finely as possible (aim for ribbon-like strands). Peel and finely slice the onion. Prepare the apple.
  2. Render the Fat: Heat a Dutch oven over medium heat. Add the diced bacon/pancetta. Cook slowly until the fat has rendered and the bacon is crisp. Remove the crispy bits and reserve for garnish.
  3. Sauté Aromatics: Add the sliced onion to the bacon fat (or oil/butter) and sauté for 5–7 minutes until translucent and soft, taking care not to brown them.
  4. Wilt the Cabbage: Introduce the shredded green and red cabbage to the pot. Stir well to coat the cabbage thoroughly in the rendered fat. Sauté the cabbage, stirring frequently, for about 10–12 minutes until it has significantly reduced in volume and started to soften.
  5. Introduce Acidity: Stir in the grated apple and the red wine vinegar. Bring the mixture to a rapid simmer and allow the vinegar to bubble vigorously for about 1 minute (this sets the red cabbage's color).
  6. Braising: Pour in the stock, brown sugar, salt, pepper, bay leaves, and whole cloves. Stir everything until the sugar is dissolved. Bring the mixture back to a gentle simmer, cover the pot tightly, and reduce the heat to low.
  7. Cook: Braise for 40–50 minutes, stirring every 15 minutes to prevent sticking. The cabbage should be tender but retain slight structure.
  8. Reduce (If Needed): After 50 minutes, remove the lid. If the mixture is too wet, raise the heat to medium-high and cook uncovered for another 5–10 minutes, stirring constantly, until the liquid has thickened into a light syrupy glaze.
  9. Finishing and Serving: Remove the bay leaves and whole cloves. Taste the cabbage and adjust the seasoning (salt, pepper, sugar, or vinegar) to balance the sweet and sour notes. Rest for 5 minutes before serving piping hot.