Sauteed Red Cabbage with Bacon and Caraway Seeds

Another winner from Cook’s Illustrated. This easy side dish is delicious and balanced from head to toe.

INGREDIENTS

  • 1 small head red cabbage (1 1/4 pounds), cored and sliced thin (green cabbage may be substituted for red.)

  • 1 tablespoon cider vinegar

  • 2 teaspoons packed brown sugar

  • 4 slices bacon, chopped

  • 1 red onion, halved and sliced thin

  • Salt and pepper

  • 1 teaspoon caraway seeds

PROCEDURE

  1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, stir together vinegar and sugar in medium bowl. (Soaking and draining the cabbage gets rid of some of the enzymes that produce sulfurous flavors; do not skip this step.)

  2. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and pour off all but 1 tablespoon fat into small bowl and set aside. Add onion and 1/4 teaspoon salt to skillet and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Add caraway seeds and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with vinegar mixture.

  3. Return now-empty skillet to medium-high heat, add 1 tablespoon reserved fat, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

  4. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion mixture and reserved bacon. Season with salt and pepper to taste, transfer to serving bowl, and serve. Serves 4-6.

RecipesSusan JohnsonComment