Imagine a side dish that transforms humble cabbage into a symphony of flavors—crispy bacon, sweet apples, and aromatic fennel seeds all braised to perfection. This traditional German recipe is not just a side dish; it's a culinary journey that will transport you straight to a cozy European kitchen, where every bite tells a story of comfort and tradition.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium red cabbage, chopped
- 4 slices bacon, chopped
- 1 tablespoon fennel seeds
- 1 apple, cored and sliced
- 1 onion, sliced
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the red cabbage into thin strips, slice the onion, core and slice the apple, and chop the bacon into small pieces. Measure out the fennel seeds and apple cider vinegar, and set everything aside.
- In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat. Stir occasionally until the bacon is crispy and has rendered its fat, which should take about 5-7 minutes.
- Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate to drain. Leave the bacon fat in the pot as it will add flavor to the dish.
- Add the sliced onion to the pot with the bacon fat. Sauté the onions over medium heat for about 5 minutes, or until they become soft and translucent.
- Next, add the chopped red cabbage to the pot, stirring well to combine it with the onions and bacon fat. Cook for about 5 minutes, allowing the cabbage to wilt slightly.
- Sprinkle the fennel seeds over the cabbage mixture, and add the sliced apple. Stir everything together, ensuring the apple and fennel seeds are evenly distributed throughout the cabbage.
- Pour in the apple cider vinegar, and season the mixture with salt and pepper to taste. Stir to combine all the ingredients.
- Cover the pot with a lid, reduce the heat to low, and let the cabbage braise for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After 30 minutes, check the cabbage for tenderness. If it is still too firm, continue to braise for an additional 10-15 minutes, stirring occasionally.
- Once the cabbage is tender and the flavors have melded together, stir in the reserved crispy bacon. Taste and adjust seasoning with more salt and pepper if needed.
- Remove the pot from the heat and let it sit for a few minutes before serving. This dish can be served warm or at room temperature, making it a versatile side dish for various meals.
- Enjoy your braised red cabbage with bacon, fennel seeds, and apple as a delicious accompaniment to your favorite German dishes!
Tips
- Choose a fresh, firm red cabbage with vibrant, deep purple leaves for the best texture and color.
- Don't rush the braising process—low and slow is the key to developing rich, complex flavors.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- For extra depth, consider adding a splash of red wine or a tablespoon of brown sugar to enhance the dish's complexity.
- This dish tastes even better the next day, so don't hesitate to make it in advance—the flavors will continue to meld and intensify.
- Serve alongside roasted meats, schnitzel, or as a hearty vegetable side that stands out on any dinner table.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 4g
Fat: 7g
Saturated Fat: g
Cholesterol: 10mg
