Poor cabbage has a bad rap and we can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish.
What to buy: Red cabbage is classic in this dish, but our preparation will work with any variety.
Game plan: You can make this dish up to one day ahead; it gets better as it sits.
For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth.
This recipe was featured as part of our Moktoberfest menu.
A light- to medium-bodied red wine with sweet red fruits like a Pinot Noir will complement the earthy and smoky components of this dish.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...