Love this recipe that came from a local grocery store around St. Patrick’s Day!
So much so that I’ve made this beautiful, colorful dish twice in the last three weeks. It’s delicious but also such great comfort food – which is something we all need right now. I serve it with a cheddary sausage and they’re really good together.
The lovely thing is that cabbage is so hardy – you can use half the cabbage now, and then make this again in a few weeks.
6 slices bacon, chopped into 1/2″ pieces (if using turkey bacon, add 2 Tbsp Olive Oil)
1 tsp freshly ground black pepper
8 cups chopped green cabbage (1″ pieces are fine) about 1/2 medium cabbage
1 apple, cored and chopped into 1/2″ pieces
1/2 red onion, chopped
1/2 cup dark beer (or the equivalent in cider, plus a Tbsp of cider vinegar)
1/4 cup apple cider (or apple juice)
2 tsp brown sugar or honey
1 tsp caraway seeds
1 tsp Kosher salt
1 Tbsp butter (optional)
In a large cast-iron skillet, cook bacon sprinkled with black pepper until crispy. Remove from pan, but leave drippings. Add onions and cook for a couple of minutes, then add cabbage and apples. Cover and cook 10 minutes, stirring occasionally.
In a small bowl, mix beer, cider, brown sugar, caraway seeds and salt. Add to cabbage mixture and cook 5 minutes more until everything is soft the liquid has reduced a bit. Drop bits of the butter on and give a final stir.
Serve as is on a baked potato, or with a lovely cheddar-ry sausage! (If you start pan-frying the sausage at the same time, the sausage should be done when the cabbage is.)
For a vegan version, leave out the bacon, and add a bit of chipotle pepper for that smoky flavor and a bit more salt to make up for the saltiness of bacon.