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Sweet and Sour Red Cabbage was a staple during the winter in my childhood home. With so many different ways to make it, with apples or without. Sweet, or more savory? Crisp tender or long cooked? This recipe, with bacon, is one of my favorite ways to make this versatile vegetable.
Fry the bacon in a skillet until crisp, remove and once cool, crumble and reserve.
Add the oil to the same pan; when hot add the cabbage and shallots, saute for a minute, then add the broth, vinegar, sugar and all-spice to the skillet; season with salt and pepper; cover and cook over medium heat until the liquid is reduced to a glaze and the cabbage is crisp tender, about 10 minutes. Remove to a warmed serving dish and sprinkle the bacon bits over the top.
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