Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 4 oz (115g) smoked bacon, chopped
  • 1 large onion, thinly sliced (approx. 150g)
  • 2 medium apples (e.g., Bramley, Granny Smith), peeled, cored, and sliced (approx. 300g total)
  • 1 red cabbage, about 2 lbs (900g) quartered, cored, and thinly sliced
  • 1 tsp caraway seeds (5ml) - Optional
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) balsamic vinegar
  • 1/4 cup (60ml) brown sugar, packed
  • 1 tsp salt (5ml)
  • 1/2 tsp black pepper (2.5ml)
  • 1/2 cup (120ml) chicken or vegetable broth

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Add the sliced onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the sliced apples and cook for another 3-5 minutes, until slightly softened.
  3. Add the sliced red cabbage and caraway seeds (if using) to the pot. Stir well to combine with the onions and apples.
  4. Pour in the apple cider vinegar, balsamic vinegar, brown sugar, salt, pepper, and broth. Stir to combine.
  5. Bring the mixture to a simmer. Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the cabbage is tender and the liquid has reduced, stirring occasionally (every 20-30 minutes) to prevent sticking.
  6. Stir in the cooked bacon during the last 15 minutes of cooking.
  7. Taste and adjust seasoning with salt and pepper as needed.