Red Cabbage With Bacon Recipes

Steps:

• In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Steps:

• 1. Cut and shred red cabbage. Cook bacon and put bacon on paper towel and set aside. Put drippings in a skillet and put the cabbage in a skillet and add water and bring to a boil and reduce to medium-low heat. Add sugar, cornstarch, vinegar, salt and pepper and stir well. Add bacon and crumbled in cabbage mixture and cook for 25 minutes until the cabbage is tender and thick.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bacon, lemon juice, Worcestershire sauce, olive oil, salt, and pepper together in a bowl. Set aside.
• Lay each cabbage quarter on a sheet of aluminum foil that is large enough to wrap it up. Pour bacon sauce evenly over each quarter to cover; wrap in foil until completely sealed.
• Roast in the preheated oven until tender and heated through, 20 to 30 minutes.

Steps:

• In Dutch oven, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove to paper towels to drain.
• In drippings, saute onion and apple until tender.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce ehat; cover and simmer fo r30 minutes or until tender.
• Stir in reserved bacon.

Steps:

• In small frypan cook the bacon with or without oil till crisp.
• Set aside to drain.
• Use a deep frypan on heat and add the shredded cabbage and onion.
• Add the water and keep on a medium heat.
• Crumble the stock cube over and mix well.
• Turn the cabbage over as it steams and cooks.
• When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through) add the butter and pepper and reduce the heat to low.
• Finely chop the bacon and stir through.
• Garnish with parsley and black pepper.

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels using slotted spoon and drain. Pour off all but 2 tablespoons drippings from skillet. Add cabbage and sauté 3 minutes. Whisk 3 tablespoons vinegar, sugar and caraway in small bowl. Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper. Taste, adding more vinegar if desired. Mix bacon into cabbage. Transfer to bowl. Sprinkle with parsley and serve.

Steps:

• Cook bacon in a large wide pot over medium-high heat until just crisp, about 5 minutes. Add sugar and cook, stirring constantly, for 30 seconds more. Add onions and salt and pepper and cook, stirring occasionally, until onions are golden and soft, about 10 minutes. Stir in apples, reduce heat to medium-low, cover, and cook until tender, 6-8 minutes.
• Add port, vinegar, and cabbage to the onion-apple mixture; stir to combine. Cover the pot and cook until cabbage is bright purple and slightly wilted, 5-7 minutes. Add stock and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and cook until cabbage is tender but still red, about 1 1⁄4 hours. Stir in red currant jelly, season with more salt and pepper, and cook briefly, 4-5 minutes more.