Ingredients

• 4 ounces bacon
• 4 ounces unsalted butter
• 1 pound onions, thinly sliced
• 2 pounds cabbage, shredded
• 2 tart green apples, cored, peeled and thinly sliced
• 1 tablespoon sugar
• 2 ounces red wine vinegar
• 8 ounces white chicken stock
• 6 ounces dark beer
• 4 ounces apple cider vinegar
• 1 tablespoon cornstarch
• Salt and freshly ground black pepper

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Instructions

1. Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.