German Red Cabbage

Ingredients

• 1 large red cabbage (shredded, about 8-10 cups)
• 8 slices bacon (diced)
• 1/2 cup brown sugar (packed)
• 4 teaspoon all-purpose flour (all purpose)
• 2 cups water
• 1 cup white vinegar
• 2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 medium onion (diced)
• 2 apples (diced small, I used Gala)

Instructions

1. 1

   Add all the cabbage to a large stock pot or dutch oven with the salt, 1 cup of water, and ½ cup vinegar. Bring everything to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.

2. 2

   Meanwhile, fry the bacon. Reserve 2 teaspoon of the bacon fat and discard the rest. Drain any liquid off the cabbage after it's done simmering, if needed.

3. 3

   In the frying pan with your reserved bacon fat over medium heat, stir in the brown sugar and flour. Add the remaining cup of water and ½ cup vinegar. Stir in the salt, pepper, and onion, then simmer for 5 minutes, until the onion softens.

4. 4

   Pour the prepared sauce into the pot with the cabbage. Add the bacon and apples, then stir to combine. Bring everything up to a gentle boil, then reduce the heat to a low simmer.

5. 5

   Simmer for 3-5 hours, checking frequently and stirring. Keep a mixture of 3/4 cup water and ¼ white vinegar on hand. Add a splash of this mixture if your cabbage starts to dry out.