« Back to recipes

Red Cabbage with Apples and Bacon

Dana Benigno
Chicago, IL

Seasonal
Soups & Sides
Winter

By Dana Benigno- Chicagocooks.com, a website connecting you to culinary resources and organizations in Chicago.

Serve this dish with roasted chicken, pork, or grilled or oven roasted salmon. You can make this in advance and re-heat before serving.
Serves 4

Ingredients
  • 4 cups chopped red cabbage
  • 2 medium tart apples such as Granny Smith, Jonathon or Honey Crisp, chopped
  • 2 slices of bacon, chopped
  • 1 small onion
  • 1 tbs. balsamic vinegar
  • 1 tsp salt
  • 1/4 tsp. fresh ground pepper
Method
  1. Heat a large skillet over medium heat. Add the chopped bacon and onion to the pan and cook slowly until the onion is soft and the bacon is beginning to be slightly crisp at the edges.
  2. Add the cabbage and cook until it becomes soft. Stir in the balsamic vinegar and season with the salt and pepper.
  3.  When the cabbage is tender, stir in the apples and cook for 3 to 4 minutes more until the apples are heated through but still slightly crisp.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate