German braised red cabbage

We all have our own definitions of comfort food, and one I came to later in life is braised red cabbage. I first tried this, somewhat skeptically, at Black Forest Inn. I became an instant convert, and have made it multiple times since. This is probably the fourth version I've tried, and it's definitely right up there. A good thing to have simmering away late on a very cold Sunday afternoon.

German braised red cabbage

From “New Classics Cookbook” by Saveur magazine

Ingredients

6 slices bacon, roughly chopped

1 tablespoon sugar

1 large onion, finely chopped

1 large Granny Smith apple, peeled, cored and coarsely chopped

1/3 cup port

¼ cup red wine vinegar

8 cups grated red cabbage

2 cups broth

¼ cup red currant jelly

Method

Cook bacon in large pot over medium-high heat until crisp. Add sugar and cook, stirring for 30 seconds. Reduce heat to medium. Add onions. Season with salt and pepper (you’ll be adding more later). Cook until onions are golden and soft. Add apples. Cover and cook until tender, about 8 minutes.

Add port, vinegar and cabbage. Cover and cook until cabbage wilts slightly, about 7 minutes. Add stock. Season with more salt and pepper. Bring to a boil and then cover and simmer until cabbage is tender, about 1¼ hours. Stir in red currant jelly and raise heat to medium high. Cook uncovered until mixture thickens slightly. Season to taste with salt and pepper.