Blaukraut, German Red Cabbage with Bacon and Apples

Ingredients

  • 1 large head red cabbage

  • 4-5 apples

  • 4 strips thick-cut bacon

  • 1/2 cup apple cider vinegar or wine vinegar (add more for desired tartness)

  • 1/4 cup sugar or brown sugar

  • 1-2 teaspoons molasses

  • 1/4 cup water, plus more as needed

  • 1 1/4 teaspoon salt

  • 1/2 teaspoon caraway seed

  • 1/4 teaspoon cracked pepper

Directions

  1. Quarter the red cabbage, cut out the core and tough bottom ribs, and thinly slice the quarters.

  2. Core and thinly slice the apples.

  3. In a cast iron skillet or Dutch oven, cook the bacon slices until crisp. Remove the bacon, retaining 2 tablespoons of bacon drippings in the pan.

  4. Over medium heat, add the apple cider vinegar and sugar to the bacon drippings and blend together. Add the sliced cabbage and cook, covered, until the cabbage is reduced and limp.

  5. Add the sliced apples and crumpled bacon strips and continue to cook over medium heat 4 to 5 minutes.

  6. Mix in the remaining ingredients, reduce heat and simmer for 2 more hours. Stir often and and add water to prevent scorching. Adjust with more vinegar if tarter taste is desired.