As a good Polish girl, Polish food makes a regular appearance in my house. Easter breakfast is always traditional Polish with babka and kielbasa as important as the Easter eggs. My husband works in Linden, NJ, which is home to large Polish population and lots of fabulous Polish markets, so he brings home delicious homemade Kielbasa. Typically I serve it with potato cheese pierogies from my local farmer’s market and sauerkraut. But my CSA taught me to find new ways to use cabbage and I found a recipe for braised red cabbage, which I of course modified. It’s soooo much better than sauerkraut and a great way to use cabbage and leftover bacon.
Braised red cabbage with bacon
Prep time
Cook time
Total time
Easy braised red cabbage with bacon and cider vinegar
Author: Erin Berdan
Recipe type: Side
Cuisine: Polish, German
Serves: 4 servings
Ingredients
- ½ medium head red cabbage, thinly sliced
- 4 slices bacon, chopped
- ½ Tbsp. unsalted butter
- 1 red onion, thinly sliced
- 4 tsp. brown sugar
- ¼ cup cider vinegar
- ½ tsp. salt, or more to taste
- ¼ tsp. black pepper
- 1 Tbsp. chopped fresh parsley (optional)
Instructions
- Rinse the sliced cabbage in cold water and drain in a colander. Do not dry.
- In a large sauté pan over medium heat, cook the bacon until crisp. Transfer bacon to paper towels, reserving fat in the pan.
- Add butter to pan. When foam has subsided, add the onions and cook for about 5 minutes, stirring often.
- Add cabbage, brown sugar, vinegar, salt and pepper and stir to combine. Reduce heat to low, cover the pan and braise for about 40 minutes, stirring occasionally. Adjust seasoning if needed.
- To serve, sprinkle with reserved bacon and parsley, if desired.
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