Friday, October 31, 2014


makes 6 servings

1 tablespoon caraway seeds
6 strips bacon, finely chopped (about 1 cup)
1 medium yellow onion, thinly sliced
1 Granny Smith apple, peeled and cored, cut into 1/2-inch dice
4 garlic cloves, finely chopped
1 small red cabbage, thinly sliced (about 4 cups)
1 medium Napa cabbage, thinly sliced (about 5 cups)
1 cup apple juice
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 bay leaves
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the caraway seeds in a small saucepan over medium heat. Cook until seeds are lightly toasted and fragrant, about 5 minutes. Set aside.

Place the bacon in a large pot over medium heat and cook until crispy, about 5 minutes. Drain all but 2 tablespoons of the fat. Add the onions, apple, and garlic. Cover and cook, stirring occasionally, until onions are slightly tender, 3 to 5 minutes. Add the rest of the ingredients; cover and reduce the heat to medium low. Simmer until the cabbage is tender and the braising liquid has reduced by two thirds, 25 to 30 minutes. Remove the bay leaves and discard. Serve immediately.

bacon recipe source: Chef Bradley Ogden, February 7, 2013

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