As an Aside, a Side – Braised Red Cabbage with Bacon

Instructions

1. Cut the red cabbage in half, then the halves in half. Remove the the core from each of the quarters, and thinly slice the cabbage. Set aside.
2. Saute the bacon pieces in a 4 quart dutch oven until crispy. Add the sliced onions and continue sautéing until onions start to brown.
3. Add the cider vinegar to the dutch oven, and deglaze the bottom of the pan. Add the honey and lemon juice to the pot, and stir until well combined. Bring to a boil, then reduce heat to a simmer and cover.
4. Braise the cabbage for about 40 minutes. Remove the cover. If the cabbage is very wet, reduce until the braising liquid has thickened. Remove from the heat and serve.