Creamy Cabbage with Apples and Bacon Recipe - Allrecipes.com
Creamy Cabbage with Apples and Bacon Recipe
  • READY IN ABOUT hrs

Creamy Cabbage with Apples and Bacon

Recipe by  

"Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
  2. Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
  3. Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
  4. Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.
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Footnotes

  • Cook's Note
  • For chicken stock, you can substitute an equal amount of water, wine, or cider.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.

 
Most Helpful Critical Review
Mar 02, 2011

We did not like this at all. It was kind of sweet. It just wasn't very good.

 

15 Ratings

Sep 01, 2009

The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today, so I thought this would be an appropriate supper. I'll also make this again - it would be excellent even without the sour cream added.

 
Sep 08, 2010

I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion, left out the olive oil because with the porks I did not need it and the sour cream because I don't like it and forgot the coriander and nutmeg. LOL. Was still awesome.This dish had a different flavor and texture with every bite. I think the only thing it needed to be a perfect meal was some kind of course peasant bread like a rye bread or maybe Irish Soda Bread. Thank You for this recipe, it is definitely a keeper!

 
Sep 26, 2011

I didn't like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn't have the corriander so I did just a pinch of the nutmeg. Delish!

 
Mar 09, 2011

Made this for a St. Patrick's Day potluck. Wow, did it go over big! Excellent tasting. . . will definitely make again. Added 2 cooked, sliced bratwurst.

 
Dec 28, 2011

Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish, not as a main course.) Subbed ground corriander for the seeds because that's all I had and used 1/2 as much. Fat free sour cream worked just fine too.

 
Jan 28, 2011

Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric taste of cabbage. Didn't add sour cream, and it tasted great. Also used Canadian bacon instead of bacon and gala instead of Granny Smith apples (cut down the sugar though) with good results.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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