I like many autumnal fruits and vegetables, but cabbage was never really one of them – unless it was slathered in cole slaw dressing. I don’t know if it was the smell of it cooking or the fact that I associated cooked cabbage with sauerkraut (something I disliked as a kid), but I was never a big fan. Of course, tastes change when you grow up, and things you once loved as a kid (bologna, for example) are no longer appealing, while foods you disliked often get a second chance.
I recently made a tasty cabbage side dish using leftovers from another recipe, and decided to give it another go with a few modifications this time around.
Spicy Cabbage with Bacon and Apple
- 1 Tbsp vegetable oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 4 slices turkey bacon, chopped
- 1/2 cup apple, chopped
- 1 small head of cabbage, cored and cut into strips
- 2 cups chicken broth
- 1/2 tsp red pepper flakes
- freshly ground pepper and sea salt
- Heat vegetable oil in a large sauce pan over medium heat. Add onion, garlic, and bacon, and cook for 5-7 minutes.
- Add chopped apple and cook for 1-2 minutes longer.
- Add cabbage, chicken broth, red pepper flakes, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes, or until cabbage is as tender as you prefer. I like to remove the cover for the last few minutes to let some of the liquid boil off.
Source: Adapted from Divas Can Cook.