Ingredients:

  • 2 lbs red cabbage, shredded
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium Granny Smith apple, peeled and diced
  • 1/2 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 slices thick-cut bacon, diced (optional)

Instructions:

  1. Heat olive oil in a heavy bottomed pot or Dutch oven over medium heat. If using bacon, fry until the fat renders and the bits are crisp. Note: The bacon fat is where the savory depth comes from.
  2. Add the diced onion to the pot and sauté for 5–7 minutes until translucent and sweet.
  3. Stir in the shredded red cabbage and diced apples.
  4. Pour in the apple cider vinegar, maple syrup, salt, and pepper, stirring until the cabbage is fully coated. Note: This ensures every piece stays bright red.
  5. Lower the heat to medium low and cover with a tight fitting lid.
  6. Simmer for 45–50 minutes until the cabbage is tender but still has a slight bite.
  7. Remove the lid and increase heat slightly for the final 5–10 minutes.
  8. Stir occasionally until the liquid reduces into a glossy glaze.