Two steps on the water...

OK, so many things in the world are terrible. And yet there is a lot of wonderful art out there. (Glass Onion was delightful!)  

Am I going to post about any of that? No. I'm posting because I -FINALLY- got the proportions right on a recipe for braised red cabbage. 

(Background: I love cabbage. I love coleslaw, sauerkraut, cabbage rolls, corned beef and cabbage, sauteed green cabbage, pikliz, kimchi, raw green cabbage dipped in ponzu, okonomiyaki, and, of course, braised cabbage. But I could never get that one quite right.)

So, if you like red cabbage, here is the perfect braised red cabbage recipe for a still-slightly-firm version (not the soupy kind):

This makes four servings, or 2-1/2 if you're me and keep noshing on it:

Ingredients:

3 slices of bacon (Central Markets hickory smoked) - chopped into 1/2 inch pieces
About 1/4 yellow onion, finely sliced (just about 1/4 cup thin vertical slices - about 1/8 inch)
1 tablespoon butter (approx)

1/2 head red cabbage, finely sliced (about 1/4 inch shreds)
1 tbs brown sugar
2 tbs cider vinegar

Salt to taste

Process:
Chop bacon and saute over medium heat in a non-stick 10 inch pan, stirring occasionally; when most of the fat is rendered and the pieces are just beginning to brown (3-5 minutes), add onions. Stir as needed to keep from burning/sticking.

Keep cooking for about 4-5 minutes until onions get tender and begin to brown a bit. Add butter to pan. Once melted, add shredded cabbage.
Stir/ toss for a few minutes until cabbage begins to soften and cabbage, onions, and bacon are well mixed. Sprinkle with a bit of salt (can add more later if needed, so go easy).

Sprinkle brown sugar across top, then add cider vinegar. Stir  / toss to blend, making sure nothing is sticking. Lower heat and cover. Cook, stirring occasionally, for about 15 more minutes until you've reached the desired tenderness.  (I like the cabbage still a bit firm.)

Absolutely stellar accompaniment for pork chops and mashed potatoes. 

Should be easy to double recipe, but I'd use a 12 inch pan for the surface area if you do. 

Enjoy!