Adapted by Farmer Dave’s from Rachael Ray Everyday
- 1 tablespoon butter
- 1/3 pound chopped thick-cut bacon
- 1 chopped or finely sliced onion
- 2 chopped or shredded carrots
- 2 chopped granny smith or any cooking apples that are tart or sweet-tart
- 2 teaspoons sugar
- 5 cups shredded cabbage (about 1/2 head)
- 1/4 cup white balsamic vinegar or white wine vinegar
- 1/3 cup apple cider
- 1/2 cup chicken broth
In a large Dutch oven, melt 1 tablespoon butter over medium heat.
Add 1/3 pound chopped thick-cut bacon and cook until crisp, 5 to 7 minutes; using a slotted spoon, transfer to paper towels to drain.
Add 1 chopped onion and 2 chopped carrots to the pot and cook until softened, 3 to 5 minutes.
Stir in 2 chopped granny smith apples and 2 teaspoons sugar; cook for 1 minute.
Stir in 5 cups shredded cabbage (about 1/2 head) and cook for 2 minutes more.
Increase the heat to high and stir in 1/4 cup white balsamic vinegar or white wine vinegar and 1/3 cup apple cider; cook until the liquid is reduced by half, 3 to 4 minutes.
Add 1/2 cup chicken broth and bring to a boil. Cover and bake in a 350 degrees oven until the cabbage is silky, about 1 hour.
Remove the lid and continue cooking until the cabbage is browned around the edges, 5 to 10 minutes.
Stir in the reserved bacon.