I have no idea why I'm posting multiple cabbage recipes. I feel like it's an undiscovered vegetable and I actually really like it. So here's the latest -- from Cook's Illustrated
2 shallots, minced
1 head red cabbage, cored and sliced 1/4 inch thick
1 c. water
11/4t. table salt
1 gala apple
3 T. red wine vinegar (plus extra for taste)
2 t. sugar
2 t. Dijon mustard
2 T. fresh parsley
1/4 t. pepper
Cook bacon in Dutch oven until browned and crispy (8 to 10 minutes), remove from the pot. Add shallots to the rendered bacon fat and cook until golden and slightly softened (2 or 3 minutes). Add cabbage, water and salt. Increase heat to high and bring to boil. Reduce heat to simmer, cover and cook about 30 minutes. While cabbage is cooking peel and core apple, then grate using large holes of a box grater.
Stir apple, vinegar, sugar and mustard into cooked cabbage. Increase heat to high and uncover. Continue to cook until liquid is absorbed (2 to 5 minutes). Off heat, stir in 1T. parsley, salt, pepper and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with remaining parsley and crumbled bacon.
