Bavarian Red Cabbage
- 1 head of red cabbage, julienned or sliced
- 4 oz. red wine vinegar
- 1.5 cup water
- 4 oz. brown sugar (light)
- 1 red onion, thinly julienned
- salt and pepper to taste
- 3 oz. red wine (cabernet)
In large pot sautee onion and bacon until onions are somewhat caramelized and bacon is fully cooked (crispy? your choice).
Add in cabbage, water, vinegar, brown sugar, red wine, salt and pepper to taste. Boil hard for 4-5 minutes. reduce to low boil about 20 minutes-30 minutes. Monitor. Red cabbage should be well cooked with a slight crunch to it. Basically Al Dente.