Cabbage & Apple Casserole
Submitted by sissy
Red cabbage braised with Granny Smith apples, crispy bacon, cream, and a splash of brandy. A rich, savory-sweet side dish ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minRed cabbage and tart Granny Smith apples were born to share a pan. Toss in crispy bacon, a pour of heavy cream, and a splash of brandy, and suddenly your humble side dish is stealing the show from the main course.
This stovetop casserole comes together in about 40 minutes, making it a weeknight-friendly option that looks and tastes like you fussed for hours.
The sweetness of the apples plays off the slight bitterness of the cabbage while the cream rounds everything into velvety richness. Serve it alongside roast pork, grilled sausages, or a simple roast chicken.
Chef Tips
- Use tart apples like Granny Smith; sweet varieties will throw off the balance
- Shred the cabbage coarsely so it keeps some bite after cooking
- A splash of apple cider vinegar at the end brightens the dish if it tastes too rich
Ingredients
Directions
Fry bacon in medium skillet over medium heat until slightly crisp and brown, about 10 minutes.
Remove to paper towels to drain.
Heat butter and oil in medium casserole or Dutch oven over medium heat.
Add onion and cook stirring ocasionally, until softened, about 5 minutes.
Add cabbage and continue to cool until softened, 3 to 5 minutes.
Add bacon, apples, cream, and brandy and stir to combine.
Simmer uncovered, stirring occasionally, about 10 minutes.
Season with salt and pepper to transfer to serving dish.
Serve hot.
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