Red cabbage is even higher in vitamin C than common cabbage, supplying over 40 percent of the U.S.RDA in a 1⁄2 cup serving. If you don’t have any whole cloves on hand, use 1⁄8 teaspoon ground cloves. For added texture, sweetness, and color, toss a diced Granny Smith apple into the cabbage when you add the bacon.
Recipe information
Yield
serves 4
Ingredients
Preparation
In a large skillet, fry the bacon until crisp over medium heat, 6 to 8 minutes. Remove the bacon to paper towels to drain. Add the onion to the skillet. Stirring constantly, cook until translucent, about 3 minutes. Add the cabbage, cloves, salt, and pepper. Still stirring, cook for 3 minutes to coat the cabbage. Add the vinegar and water. Cover, reduce the heat to low, and simmer until the cabbage is tender, about 7 minutes. Uncover, raise the heat to high, and boil off any excess liquid. Crumble the bacon into the cabbage, and add more salt and pepper to taste.
