Oct 27, 2008
Braised Red Cabbage
- 2 thick slices bacon, diced
- 1 tsp dry thyme
- 1/2 head red cabbage, sliced in a chiffonade
- 1 cup chicken stock
- sea salt and cracked pepper
- 1 tbsp butter
- Saute the bacon until crisp.
- Pour in the chicken stock and stir to deglaze the pan.
- Add the thyme and the cabbage. Return to a boil. Reduce the heat and simmer 15 minutes. Stir now and then.
- Season with salt and pepper. Add the butter. Stir. Serve.
it shocks me how good this is. david and i fought over the leftovers–its crazy but true