Braised Red Cabbage

I love German food. So much so, that we throw an annual Oktoberfest each fall just so I have an excuse to eat a lot of it! I’m a cooking fool for the days leading up to the party, but it’s always a delicious, good time and well worth it.
My personal favorite dish is braised red cabbage. I know this may sound crazy, but it is amazing! I feel like this dish was avoided by many guests the first couple years we hosted this party. It seems people don’t think they are fans of cabbage. I assume that is because it’s often associated with sauerkraut or diet soups? I don’t know, but even the non-cabbage fans who eventually dared to try this dish came to enjoy it as much as I do. Try it! It’s amazing with schnitzel, sauerbraten… or anything really!

6 slices of bacon cut into small pieces
2 thinly sliced yellow onions
¾ tsp ground cinnamon
2 bay leaves
Large head of red cabbage (or 2 small) sliced thin
1-2 Granny Smith apples peeled, cored and chopped
2 cups chicken broth (or 2 cups water + 2 chicken bouillon cubes)
¾ cup red wine vinegar
1/3+ cup white sugar
Salt and pepper

In a large Dutch oven (with lid) cook the bacon over medium heat until crisp. Add the onions, cinnamon, bay leaves and a good sprinkle of salt. Cook, stirring occasionally until the onion is tender.
Increase the heat to medium-high and add the cabbage. (Your pot may seem to overflow with cabbage, it will cook down- I promise!) Cook, stirring until wilted, about 8-10 mins.
Add the apple, broth, vinegar, sugar, a bit of salt and pepper. Cover and cook on low, stirring occasionally until the cabbage is tender, about an hour.
Uncover, turn the heat up and bring to a boil. Cook, stirring often until the liquid has reduced to a thicker consistency, about 5-10mins.
Enjoy!