Cooked Red Cabbage

Keeping in the spirit of fall, today's post is my recipe for cooked red cabbage.  It has gotten cooler in Kansas City and last night I felt like doing a fall menu.  We had roasted pork tenderloin, homemade apple sauce, dumplings and this cabbage.  The beautiful red color livens up any plate and I love the flavor.  I originally got this recipe from a friend, but have modified it to the point of it now being my own recipe.  The two biggest changes to the original were the addition of bacon and sauteed onion. Those two additions really kick the flavor up a notch.  I know some people don't like cooked cabbage, but I think if you give this a try with some roasted pork or even bratwurst, you might change your mind.

Ingredients:

4-5 slices bacon - chopped
1/4 of a large onion - finely chopped
1 medium to large head cabbage, trimmed, cored and wedges sliced into thin ribbons(red or green cabbage as you prefer)
1/2 stick (4 TBSP) butter
1 Cup chicken stock
1/3 Cup apple cider vinegar
1 TBSP whole caraway seeds
Freshly ground black pepper and kosher salt to taste

Preparation:

Heat a large (12-14") deep sided skillet over medium heat.  Fry bacon pieces until almost crisp.  Add the onion and saute in the bacon drippings until translucent and tender.  Add butter and when bubbling, add cabbage.  Use a tongs and toss the cabbage until it is well coated with the melted butter and the bacon and onion are evenly distributed through the cabbage.  Increase heat and wilt cabbage. Reduce heat and add chicken stock, vinegar and caraway seeds.  Cook until the liquid is mostly evaporated.  Cover and reduce heat to low, to hold until time to serve.  Season to taste with salt and pepper. Not much salt is required because of the bacon. This is a great accompaniment to pork, brats, or sauerbraten.  Serve with a cold beer and enjoy.