Braised Cabbage with Bacon and Onions (Sauerkraut)

The Cowgirl Gourmet (http://www.thecowgirlgourmet.blogspot.com/) got this recipe from Liberty Bistro in New Braunfels, Texas

Now this is not for the faint at heart. It calls for plenty of bacon and then you saute the onions in the bacon fat. But, as you can imagine, that's what makes it so damn good. The apple cider vinegar is what makes it a cousin to sauerkraut.

Serves 4-6

1 head of green cabbage, cored and thinly sliced
1 teaspoon Kosher salt
1 yellow onion, halved and thinly sliced
5-6 slices of applewood smoked bacon (please get the best quality bacon you can find or afford), chopped
1 Tablespoon caraway seeds, toasted (toss the seeds in a medium hot skillet for just a minute or so until they start to smell fragrant)
2 cups apple cider vinegar
1 cup water
2 Tablespoons sugar
Perhaps a bit more vinegar and/or sugar to taste
Freshly ground black pepper, to taste

Half the cabbage and remove the core. Then thinly slice cabbage and place in a colander. Sprinkle 1 teaspoon salt over the cabbage and toss to coat. Set aside.

In a big soup pot, cook the chopped bacon until it's fried to perfection. Add the sliced onions and saute until softened. Add the cabbage and caraway seeds and stir well.

Add 2 cups apple cider vinegar and 1 cup of water. Sprinkle in 2 Tablespoons sugar and stir well. The smell should really get you excited at this point and should permeate your entire house.

Let cook over medium heat about 30-40 minutes until everything is softened and the flavors meld.

When it is cooked, taste it to check for the right balance of flavors adding a bit more salt, vinegar and/or sugar if needed.

Serve and try not to eat it all! Remember that it's even better the next day.

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