Braised Red Cabbage
- 5 lbs Red Cabbage
- 1/4 cup Bacon Fat
- 1/2 tsp Black Pepper
- 1 tsp salt
- 1/2 cup Sugar
- 1/3 cup Cider Vinegar
- 1 cup Water
Peel, core and split cabbage into pieces that will fit into food processor shredder chute. Shred cabbage.
Place bacon fat into large stockpot.
Add cabbage and place pot over medium heat.
Add remaining ingredients and heat until cabbage is wilted, stirring every 5–10 minutes.
When all cabbage is wilted, remove from heat and allow to cool before refrigerating. Reheat just before service.
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