Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons (1/4 stick) butter
2 1/2 cups thinly sliced red cabbage
1/2 cup chopped peeled Granny Smith apple
1/4 cup chopped red onion
1 bacon slice, chopped
1/4 cup dry red wine
2 tablespoons red wine vinegar
1/2 cup finely grated peeled russet potato
1 tablespoon honey
Preparation
Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.
