I joined a new service to our town called Farm Bound – basically a subscription to in season fruit and vegetables. They deliver boxes stuffed full of organic produce from a much warmer part of the province. My area of BC is less than tropical so it’s certainly appreciated! I’ve had a cherry tree in my front yard for 5 years now and this is the first summer we’ve had anything grow on it. Three cherries to be exact!
With this shipment came a huge head of red cabbage. We’re not really big on coleslaw so I went with braised red cabbage with bacon. The box also had an onion so I was well on my way for this recipe. I actually didn’t even need to hit the grocery store at all! The ingredient list is pretty small and normally I have these items on hand.
If you’re feeding a crowd larger than 6-8 you can easily double the ingredients. Or keep it all for yourself and have it two nights in a row and with lunch the next day. It gets better overnight!
- ½ large red cabbage
- ½ onion mine was walla walla
- 3 thick cut sliced bacon
- 1 tbsp. sugar
- 1 tsp whole grain mustard
- 2 tbsp. cider vinegar
- ½ cup chicken broth
- salt and pepper to taste
- Slice the cabbage in half, remove and discard the core. Thinly slice the cabbage and save the other half for another use.
- Thinly slice the onion and set aside.
- Slice the bacon into bite sized pieces.
- In a large pot with a tight fitting lid, cook the bacon over medium heat until slightly crisp.
- Add the onions and stir until they start to get soft.
- Add the cabbage and toss to combine. Stir in the sugar, mustard and vinegar. Season with salt and pepper to taste.
- Add the chicken broth and cover with the lid.
- Cook the cabbage over medium low heat for 40 minutes stirring occasionally. Add more salt if needed.
This is not a sponsored post – I just love the service and products!