![Braised Red Cabbage with Apples and Bacon](https://cdn.statically.io/img/www.foodandwine.com/thmb/ZRFe_T_jVv4O7yVJphYgS9ZQ0iY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Brasied-Red-Cabbage-Apples-Bacon-FT-RECIPE1221-471019efc4ac4c0792e6465a13245a33.jpg)
Ingredients
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2 tablespoons olive oil
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1 medium-size red onion, finely chopped (about 1 cup)
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4 ounces speck or bacon, finely chopped
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2 garlic cloves, finely chopped
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1 small head red cabbage (about 2 pounds), quartered, cored, thick white ribs removed, and finely shredded (about 6 cups)
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2 tablespoons light brown sugar
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2 small Granny Smith apples, peeled, cored, and grated on large holes of a box grater (about 1 1/2 cups)
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¼ cup (2 ounces) dry red wine or water
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¼ cup red wine vinegar
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2 teaspoons orange zest, finely grated
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½ teaspoon caraway seeds
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1 (3-inch) cinnamon stick
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5 juniper berries
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Fine sea salt, to taste
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Black pepper, to taste
Directions
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Heat oil in a large, heavy-bottomed saucepan over medium-high. Add onion and speck, and cook, stirring occasionally, until onion is softened and speck is rendered and starting to become crisp, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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Add cabbage to onion mixture, and cook, stirring occasionally, until cabbage is slightly softened and wilted, about 3 minutes. Add brown sugar, and cook, stirring often, until mixture starts to caramelize, about 2 minutes. Add apples, wine, vinegar, orange zest, caraway seeds, cinnamon stick, and juniper berries; stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until cabbage is softened, 20 to 25 minutes. Season with salt and pepper to taste. Serve warm.
Make Ahead
Cabbage can be made up to 1 day ahead and stored in an airtight container in refrigerator. Reheat in a saucepan over low just before serving.