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Braised Red Cabbage

This recipe is from Season 3 of 5 Ingredient Fix


  • 3 slices maple bacon

  • 1 small shallot, peeled and sliced

  • 1/3 cup balsamic vinegar

  • 1/2 head red cabbage, cored and thinly sliced

  • 1 cup chicken stock

  • kosher salt and freshly cracked black pepper


  • 1.

    Heat a large Dutch oven over medium-high heat. Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.

  • 2.

    Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled bacon and enjoy!

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