Sweet and Sour Red Cabbage

Our internet consensus recipe. Developed January, 2005. Great side for rich meat dishes such as oven-braised spare ribs.

1 medium head red cabbage, coarsely shredded

1 onion, thinly sliced

4 strips bacon, coarsely chopped

2 medium apples, peeled, cored, & sliced

1/3 c apple cider vinegar

1/3 c water (approx)

1/4 c brown sugar

1 t salt

1/2 t dry mustard

1 large bay leaf

2 t caraway seeds

Fry bacon until crisp. Add onion, cook until lightly browned. Stir in the other ingredients. Cover and cook about 1/2 hour on medium-low heat, until tender. Remove bay leaf before serving.

Simple Brine

1 qt cold water
1/4 c kosher salt
1/4 c sugar

Soak meat (up to 2 lbs of fish, shellfish, pork, or chicken) for 30 minutes (or up to 2 hours for thicker pieces) in the fridge. Drain and hold in a strainer under ice until ready to cook. For an example of use, see (Another) Seafood Stew.