- 3½ LB (1 medium head) red cabbage (quartered, cored, and thinly sliced crosswise)
- 4 bacon slices (chopped)
- 1 TBS unsalted butter
- 1 LG sweet onion (chopped)
- 1 TBS red wine vinegar
- 2 OZ (1 orange) orange juice
- 150 ML port
- 1 TBS salt
- 1 TSP black pepper
- Rinse cabbage under cold water, then drain (do not pat dry).
- Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, juice, port, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1¼ hours.
Yields 8 servings.
Calories: 191 | Carbohydrates: 28 g | Fat: 8 g | Protein: 6 g | Saturated Fat: 3 g | Sodium: 1032 mg | Polyunsaturated Fat: 1 g | Fiber: 5 g | Monounsaturated Fat: 3 g |
Cholesterol: 13 mg