RCI-VG.004.1245.001
Slovak Red Cabbage
Slovak Red Cabbage from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bacon4 slicesfinely chopped
- green onions4 unitfinely chopped
- celery ribs2 unitfinely chopped
- red cabbage1 unitcored, finely chopped
- oranges - juice only2 unit
- ¼ cup
- 3 tbsp
- ½ tsp
- black pepper1 unitfreshly ground
Method
1
Cook the finely chopped bacon in a large heavy-bottomed pot over medium heat until the fat renders and the bacon becomes crispy, stirring occasionally.
8 minutes
2
Add the finely chopped green onions and celery ribs to the bacon and its fat, stirring frequently until softened and fragrant.
4 minutes
3
Add the cored and finely chopped red cabbage to the pot and stir well to coat with the bacon fat.
2 minutes
4
Pour in the orange juice and apple cider vinegar, then sprinkle in the brown sugar, salt, and freshly ground black pepper.
1 minutes
5
Stir the mixture thoroughly to combine all ingredients and dissolve the sugar.
2 minutes
6
Reduce the heat to medium-low and cover the pot with a lid, allowing the cabbage to braise gently until tender and the flavors meld.
20 minutes
7
Stir the cabbage occasionally during cooking to ensure even softening and prevent sticking to the bottom of the pot.
5 minutes
8
Taste the dish and adjust seasoning with additional salt and black pepper as needed before serving.