Braised Red Cabbage with Bacon & Goat Cheese

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Yield:  6 Servings

1 Tbsp Olive oil
1 thick slice Bacon, diced (about 2oz)
1 small Onion, thinly sliced
1 small head Red Cabbage, quartered, cored and cut in ¼” slices (2 lb head)
To taste Kosher salt and freshly ground black pepper
2 tsp Caraway seeds, toasted until fragrant
1 cup Red wine
½ cup Red wine vinegar
1/4 cup Honey
4 oz Goat cheese
1/3 cup Pecans, toasted and halved lengthwise
1 Tbsp Parsley, chopped

1. Heat a large sauté pan over medium high heat, add the oil and bacon and cook until the fat is rendered and the bacon browns nicely. Remove the bacon with a slotted spoon and drain on a paper towel.
2. Add the onion and cook until lightly caramelized. Increase heat to high, add the cabbage and season with salt and pepper. Add the caraway seeds, wine, vinegar and honey, cover and cook 20 minutes or so, stirring once or twice until the cabbage is tender. Remove lid and cook until the liquid is reduced down to a glaze, about 15 additional minutes.
3. Transfer to a shallow serving bowl. Sprinkle the browned bits of bacon on top, followed by the crumbled goat cheese, pecans and parsley.