- Side Dishes, Vegetables
1 teaspoon extra-virgin olive oil
2-3 slices thick-cut bacon, cut into 1/2-inch-wide strips
1-1/2 tablespoons unsalted butter
1 medium leek, cleaned, halved lengthwise, and sliced into 1/2-inch pieces
Kosher salt, to taste
1 granny smith apple, peeled, cored, and thinly sliced
1 teaspoon freshly grated ginger
1 medium head red cabbage (about 1-3/4 pounds), quartered, cored, and thinly sliced
1/4 cup cider vinegar
2 tablespoons maple syrup, preferably grade B
- Preheat the oven to 300°F.
- Add the olive oil and bacon to a large straight-sided ovensafe skillet (12 to 13-inch) set over medium heat; cook until the bacon is just cooked through and has begun to crisp up, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate, and set aside.
- Add the butter to the rendered bacon fat and oil, and toss in the leek, cooking (stirring occasionally) until it wilts, about 2 minutes. Season with a hefty pinch of salt, add the apple and ginger, and stir to distribute evenly.
- Increase the heat to medium-high and add the cabbage, and cook, stirring frequently until the cabbage has begun to wilt and looks glossy, about 6 minutes.
- Add the cider vinegar, maple syrup, and reserved bacon pieces, then cover the skillet with its lid and place in the oven. Cook for about an hour, or until the cabbage is tender, taking it out of the oven every 20 minutes to stir.
- Remove from the oven and season to taste with salt. Serve warm or at room-temperature.
Serves 6 to 8.