Prep Time: 15 min
Cook Time: 20 min
Apple cider brings out the hidden sweetness of cabbage, and makes this dish the perfect side to your next bratwurst filled Oktoberfest. Use in place of sauerkraut as a base for meats, or let stand alone. Balance the sweetness with salty bacon, cracked black pepper, and just a little butter for some flavorful clarity.
Ingredients: 1 head of cabbage, 1 1/2 cups apple cider*, 4-6 oz bacon, 4 tbsp butter, salt, pepper, water
*Can substitute apple juice for cider.
Cut bottom off cabbage. Slice remaining cabbage into strips. Wash and set aside.
Cut bacon into 1/2 inch pieces and cook in large pan over medium heat. We want to take all the flavor with us, so add a handful of cabbage slices and a little water to pan with bacon. Heat over medium-high heat, scraping bottom of pan to release any remaining bacon pieces and juice.
Pour bacon and cabbage mixture into a large pot. Add remaining cabbage, apple cider, butter, and enough water to cover 2/3 of cabbage. Generously sprinkle with salt and pepper (and then more pepper). Mixing cabbage occasionally, partially cover pot with lid and steam over low-medium heat until cabbage is tender (about 15-20 min).