Served at the 2024 Wild Bacon Wine Trail, Hermannhof Winery


4 strips bacon
1 tablespoon butter
1 medium-head red cabbage, thinly sliced
2 Granny Smith apples, sliced (peel on)
1 medium onion, thinly sliced
½ cup apple cider vinegar
½ cup water
3 tablespoons granulated sugar
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley, thyme, or other herbs


  • In a large Dutch oven, cook bacon over medium heat until crisp, about 7-10 minutes. Add the butter to the hot skillet with the bacon and drippings. When the butter melts, stir in the cabbage, apples, and onion; sauté until soft, about 15-20 minutes.
  • Stir in the vinegar, water, sugar, salt, and pepper. Reduce the heat to low, cover, and braise until very soft, about 15-20 more minutes.
  • Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh herbs. Serve warm or at room temperature.
  • 6 Servings

Serve with Hermannhof Winery’s White Lady.

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