Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • whatscooking | 03/19/2008

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

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial