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Recipe

Cabbage-Apple Compote

Amy Albert

Servings: four.

Serve this compote alongside pork chops or roast turkey, with a glass of Gewurztraminer or a dry Sancerre.

Ingredients

  • 4 slices smoked bacon (preferably applewood smoked)
  • 1 onion, thinly sliced
  • 1/2 head (about 1-1/4 lb.) Savoy cabbage, thinly sliced (include some greenish leaves), large ribs removed
  • 1 cup homemade or low-salt vegetable or chicken broth; more as needed
  • 1 tsp. kosher salt; more to taste
  • 2 Granny Smith or Golden Delicious apples, peeled, cored, and diced
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 10
      Sodium (mg): 670
      Carbohydrates (g): 22
      Fiber (g): 6
      Protein (g): 6

Preparation

  • Heat a large, straight-sided sauté pan over medium-high heat. Add the bacon slices and sauté, turning, until crisped. Transfer with tongs to paper towels to drain; when cool enough to handle, crumble and set aside. Drain all but 2 Tbs. of the fat from the skillet. Add the onion, reduce the heat to low, and cook, stirring occasionally, until just translucent, 5 to 6 minutes. There should be as little browning as possible, though the onions will look brown from the bacon fat.
  • Add the cabbage, broth, and salt. Simmer, covered, until the cabbage is tender, about 30 minutes, stirring and checking occasionally to make sure there’s enough liquid in the pan, adding a bit more if needed. Stir in the diced apples; simmer, covered, until the apples are well softened and the cabbage is meltingly tender, about 10 minutes.
  • Raise the heat to medium high to boil off any remaining liquid; the compote should be moist but there should be no excess liquid in the pan. Stir in the crumbled bacon, adjust the seasonings, and serve.

Reviews

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Reviews

  • whatscooking | 03/19/2008

    This was really, really good. I served it as a side to a garlic-rubbed pork roast.

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