Name: Braised Red Cabbage with Apple, Bacon, and Shallots
Total time: 1 h
Ingredients: 4 slices bacon , chopped; 2 shallots , minced; 1 head red cabbage (2 pounds), cored and sliced 1⁄4 inch thick; 1 cup water; 1 1/4 teaspoons table salt; 1 Pink Lady or Gala apple; 3 tablespoons red wine vinegar , plus extra for seasoning; 2 teaspoons sugar; 2 teaspoons Dijon mustard; 2 tablespoons chopped fresh parsley , divided; 1/4 teaspoon pepper

Why This Recipe Works

Red cabbage is usually cooked with an acidic liquid such as wine, citrus juice, or vinegar, and that's no accident. This cabbage variety gets its hue from pH-sensitive plant pigments called anthocyanins, and if the cooking liquid skews alkaline, the cabbage can turn an unappetizing bluish color. Acid lowers the pH, keeping things rosy. The problem? Acid also strengthens the pectin that holds the cell walls together, which extends the time it takes for the cabbage to soften. In our recipe, we added the red wine vinegar only after the cabbage had softened, which cut the cooking time nearly in half. Bacon did double duty in this dish: Its fat imbued the cabbage with a subtle smoky meatiness, and the crispy bacon bits sprinkled on top after plating contributed textural interest. A grated sweet apple, along with a small amount of sugar, balanced the sourness of the vinegar, and a small dollop of mustard added a hint of piquancy.

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Before You Begin

Red cabbage is the sturdiest variety of cabbage. Do not substitute another variety—the cooking time will be different. To make grating easier, peel the apple and then grate all around the core. Don't worry if the cabbage takes on a bluish cast in step 1; the addition of vinegar in step 2 will correct the color. This cabbage makes a great accompaniment to rich meats such as pork and beef.

Instructions

Cook bacon in Dutch oven over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; let cool. Add shallots to fat left in pot and cook, stirring occasionally, until golden and slightly softened, 2 to 3 minutes. Add cabbage, water, and salt; increase heat to high; and bring to boil. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking. While cabbage is cooking, peel apple and grate on large holes of box grater.

Stir apple, vinegar, sugar, and mustard into cabbage. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 5 minutes longer. Off heat, stir in 1 tablespoon parsley and pepper and season with salt and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with bacon and remaining 1 tablespoon parsley, and serve.