Smokey Braised Red Cabbage

Smokey Braised Red Cabbage
Braising is nothing more than quick searing then cooking something slowly partially covered in liquid. This technique brings out the sweetness in vegetables like cabbage. It is also works on tougher cuts of meat. I use Gala, Fuji or Braeburn apples for added sweetness that can stand up to slow cooking. McIntosh or Granny Smith work well too, but no bonus sweetness!
6 cups shredded red cabbage
1 medium onion sliced thin
1/2 pound bacon (pork or turkey), cooked and chopped
1 apple, sliced thin
1 cup vegetable broth
2 Tablespoons butter (or reserved bacon fat if you dare)
Salt and pepper
Place butter in a large skillet. Add cabbage and sauté over med-high heat for about 5 minutes or until cabbage starts to “sweat”.
Stir in bacon and onion, reduce heat to medium and cook another 5 minutes, stirring often.
Add broth and apples. Cover, reduce heat and simmer for 30-45 minutes, stirring occasionally, until cabbage is soft and tender. Add additional broth during cooking time if needed.
Serve alone as an entree or use as a side dish.