| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- Extra-virgin olive oil
- 6 slices thick cut bacon, cut into lardons
- 2 red onions, julienned
- Kosher salt
- 3 carrots, peeled and grated
- 1 medium head savoy cabbage, thick ribs removed, shredded
- 1 1/2 cups apple cider vinegar
- 3 tablespoons mustard seeds
- 1 bundle fresh thyme, tied with string
- 4 bay leaves
- 1/4 cup to 1/2 cup apple cider
- 1 small bunch fresh chives, cut into 2-inch pieces
Instructions
- Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 221 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 19 mg |
| Sodium | 499 mg |
Reviews
I thought this was great. However, I switched the amount and timing of the apple cider with the apple cider vinegar (I thought 11/2 cups of vinegar would make it more saurkrauty)…oh and I didn’t have mustard seeds so I substituted celery seed. Looking forward to days worth of leftovers.
The bacon and apple cider is quite enough to cook the cabbage and other ingrediants with…NO need for the vinegar…add it at the end…10 min finish… ALSO add a generous pinch of fine white sugar when cooking cabbage to break down fibers as well as adding amazing flavor!!!
OMG good! I made this to go with the pork tenderloin and chunky applesauce. I made this and the applesauce earlier in the day so I could throw the tenderloin on when my boyfriend got home and it would all be ready quickly. I could not stop grabbing a bite of this here and there throughout the afternoon. I was so surprised at how good it is. The tenderloin and applesauce would have been good without the slaw, but with it they were awesome!! I think I will have the leftovers for breakfast 🙂 You have to try this. The only thing I did different was I substituted whole grain mustard for the mustard seeds because I was out.