named after the New York City hotel where Dorothy Parker’s posse once stayed, though not for this particular cocktail.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 6 cups |
Ingredients
- 1 teaspoon olive oil
- 6 slices bacon, chopped
- 1 large onion, chopped
- salt and pepper to taste
- 1 tablespoon white sugar, or to taste
- 2 tablespoons cider vinegar
- 1 head green cabbage, cored and chopped
- 2 large Granny Smith apples – peeled, cored and thickly sliced
- ½ cup chicken stock, or as needed
- ½ teaspoon coriander seeds
- 1 pinch nutmeg
- ½ cup sour cream
Instructions
- Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
- Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you’ll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
- Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
- Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
- For chicken stock, you can substitute an equal amount of water, wine, or cider.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 237 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Instant Pot! So Delicious! I made it in the Instant Pot in 4 minutes. 1 cup of bouillon, 4 minutes with QR. Add sour cream and add 1T cornstarch mixed with 1T water and add to pot on simmer until thickened.
Loved this, thanks so much. I modified just based on what I had on hand: subbed Gala for Granny Smith, celery seed for coriander seed, just 1 tsp sugar, cole slaw mix. So good! I also tried a version using ground beef and shallots. Seasoned with Worcestershire sauce, salt, pepper, and beef broth. Added sour cream when mixture was almost dry. Low carb and yummy.
It was ok. Next time I will not add the nutmeg.
I read most of the reviews and decided to season it my own way. I used this recipe as a starting point. Surprisingly, the ingredients taste pretty good together.
This was delicious! Served as a side with brats, and everyone liked it!!
I’ve made this twice, with and without the sour cream, and it is awesome either way. You could probably substitute cream or plain yogurt, but I haven’t tried yet. I like to crush the coriander seeds a little with a mortar and pestle before I add them, it adds more flavor throughout and you don’t have to worry about biting down on a whole seed, which is unpleasant in my opinion. Great combination of textures and flavors, really unique. I think I may add toasted sliced almonds or pecans next time. Thank you for sharing this recipe!
This was delicious — reminded me of a dish my mom and grandma used to make. I followed the recipe except for using ground coriander instead of coriander seed. Perfect fall side dish with pork chops.
I love this recipe! Made it several times and it was a hit every time. I don’t have all the ingredients but it still worked out well. Skipped coriander seeds and in place of sour cream I added Miracle Whip. A go-to favorite easy recipe. Thank you!
I did not make any changes because I believe whenever the recipe is made for the first time — then it should be followed as directed (by all). I would not have changed anything.
Excellent recipe! Used ground coriander, since I didn’t have seeds. Stirred in about 10-12 oz of cooked egg noodles at the end -it’s a meal!
Perfect side for sausages and spaetzle. Even my 5 year old was stoked.
Awesome!!! One change: apple cider (juice not vinegar) for the chicken stock. One omission: Did not use sour cream. Loved it!
This was very good, I didn’t have enough coriander seed so I added a little dill as suggested. Will try again.
Thanks to whomever posted the photo – right on! I posted the original recipe – this pic made me think of folding in a can of lowly sliced potatoes (50 cents), rinsed and drained, at the last minute for a one-stop shop. Get back to you on that… And ground coriander or mustard is fab instead of the seeds…
Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish, not as a main course.) Subbed ground corriander for the seeds because that’s all I had and used 1/2 as much. Fat free sour cream worked just fine too.
I didn’t like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn’t have the corriander so I did just a pinch of the nutmeg. Delish!
this dish was excellent….almost as i remember it back in europe. only the american bacon is not quite like in europe (the smoky, fatty version is better). i did not have coriander (which is the key) and used fennel seed instead. was delicious with a hint of fennel as well. i like that sour cream is used instead of heavy cream or butter…was just as rich!
Made this for a St. Patrick’s Day potluck. Wow, did it go over big! Excellent tasting. . . will definitely make again. Added 2 cooked, sliced bratwurst.
We did not like this at all. It was kind of sweet. It just wasn’t very good.
Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric taste of cabbage. Didn’t add sour cream, and it tasted great. Also used Canadian bacon instead of bacon and gala instead of Granny Smith apples (cut down the sugar though) with good results.
Followed recipe and I have to say I was surprised how much I liked it. I don’t usually like cabbage.