Czech: Braised Red Cabbage

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• 4 slices bacon
• 2 tablespoons olive oil
• 3 medium onions, chopped
• 1 head red cabbage
• ½ cup apple cider vinegar
• 1 teaspoon caraway seeds
• ¼ cup agave nectar
• Salt to taste
• 1 apple, peeled and grated (granny smith preferred)

Procedure:

1. In a large enough pot, cook the bacon until soft (not crispy)
2. Remove bacon, retain bacon grease; slice bacon into 1-inch chunks and set aside
3. Add olive oil to same pot, then add onions and saute until light brown
4. Halve the cabbage, remove tough stem from both halves of the head; slice roughly
5. Add sliced cabbage and vinegar to pot, mix well so that the cabbage is coated with vinegar (this will help retain the color of the cabbage)
6. Cover, simmer at low heat for about 30 minutes
7. Add bacon chunks, caraway seeds, agave nectar, and salt; taste and adjust seasoning as needed
8. Raise temperature and continue to cook uncovered until most of the liquid has evaporated (stirring often)
9. Turn off heat and stir in grated apple just before serving