For physical science lab last Tuesday, I needed some red cabbage indicator, so I had to boil a cabbage. I remembered having this yummy red cabbage dish at our friends' house, so I thought that would be a good way to use the cabbage! I called Ania to find out exactly how to make it, since it had been awhile., and she gave me the scoop--just like her Polish mom makes it!
Red Cabbage with Bacon
Chop a small red cabbage finely (if you have a smaller family than ours, you could probably just chop half a cabbage--it makes a ton!). Put in water, and boil until tender, between 5 and 10 minutes. (I brought the water to a boil after I put the cabbage in, and that worked fine.) Drain in a colander, and then immediately put back in pan. Put a few tablespoons of vinegar in, to make the pink color stay. (You can always add more vinegar later if you don't get enough in for flavor.) Add a teaspoon of chicken bouillion, and a teaspoon or 2 of sugar, as well as some salt and pepper. Chop and fry 6-7 pieces of bacon. Stir the cabbage into the grease. (Or I guess if you use a small skillet, then stir the grease and bacon pieces into the cabbage! I just fried whole pieces and crumbled them after I was done, because I don't like chopping bacon.) Then taste, and if there's not enough flavor, add a little more vinegar and sugar. So delicious!
I've never made cabbage because I've always heard how terrible cabbage smells when boiling. I didn't think this smelled very bad, though, so maybe green cabbage is worse, or this just doesn't cook that long . . . or maybe my nose is going in my old age, LOL. Anyhow, it was good and easy. We were having a roast and rice with gravy, and this was a good side for that!