This side goes well with the crock-pot pulled pork. A nice head of red cabbage and good thick cut bacon are the real stars of this dish. As always, I highly recommend the thick cut bacon from Western Beef (now where’s my check for product placement!). This is also one of the sides that’s great a room temperature, even if that room is outside. The weather is fantastic way are you not picnicking.
Here’s what you’ll need:
- 1 medium red cabbage shredded
- 6 rashers of bacon chopped
- 1 medium red onion diced
- 1 cup water
- 1/2 cup Duck Walk red wine
- 3 tbsp red wine vinegar
- 1/2 tbsp caraway or rye seeds
In your cast iron pot, brown the bacon then saute the onion. Te crispiness of the bacon is up to you, i tend to prefer mine non-crispy more chewy. Add the cabbage and the caraway, or rye, seeds and season with a little salt and pepper ‘to taste’.
Toss this until the cabbage wilts down, about four minutes or so. Then add the water and wine, cover and turn the heat to low. Let this simmer about 15 minutes.
Add the vinegar, cover and cook until the cabbage is tender. As this is a personal test for done-ness, I prefer firmer, crunchier cabbage so I only cook this for an additional five minutes or so.
Extract the cabbage with a slotted spoon and pack it for your picnic.