Braised Red Cabbage
500 red cabbage, finely sliced
2-3 green cooking apples, peeled, cored and julienned1 bay leave
125 g bacon, cut into 2 cm
8 shallots, peeled and finely sliced
4 cloves garlic, chopped
1/2 cup red wine (K used rice wine)
4 tablespoon red wine vinegar
2 tablespoon brown sugar
1/4 cup olive oil
1 teaspoon coarse sea salt
Heat oil in a frying pan. Add bacon, bay leave, shallots, garlic and half the salt, and saute over high heat until bacon is golden and crisp.
Add cabbage and saute for a further 3 minutes.
Add sugar; cook until the mixture starts to caramelise.
Add wine, vinegar, apple and the rest of the salt.
Lower heat and cook covered for about 20 minutes, stirring occasionally until cabbage softened.
Serve hot with pork chops accompanied by mashed potatoes, crusty bread or rice.
Note: Apple can be substituted with raisins, just throw in a stick of cinnamon too.
K and Jo