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This mixture is best sauteed just before serving; however, the cabbage and onion can be sliced in advance and refrigerated, airtight. The apples can be sliced and stored in water with a little lemon juice to prevent them from discoloring.

Braised Red Cabbage with Bacon

1 large head red cabbage

3/4 cup diced bacon

1/3 cup sugar

1 1/2 cups sliced onion

2 cups beef broth

2 tablespoons balsamic vinegar

3 tart green apples, peeled and sliced

Salt and pepper to taste

1. Clean, core and quarter cabbage. Cut cabbage quarters into 1/4-inch-thick slices.
2. Cook bacon until lightly browned in a pot or Dutch oven on medium-high heat. Add sugar and cook until dissolved, stirring frequently. Add onion and continue to cook 2 to 3 minutes. Add cabbage, broth, vinegar and apples. Cover and reduce heat to a simmer. Simmer for approximately 45 to 50 minutes or until cabbage is tender. Add salt and pepper to taste.

Makes 6 servings.