Braised Red Cabbage

• 4 slices Bacon
• 2 whole Yellow Onions, Thinly Sliced
• 1/2 teaspoons Ground Cinnamon
• 2 whole Bay Leaves
• 4 teaspoons Salt
• 2 heads Red Cabbage, Cored And Shredded
• 2 cups Low Sodium Chicken Broth
• 1/2 cups Red Wine Vinegar
• 1 whole Apple (Granny Smith), Cored And Chopped Into Bite Size Pieces
• 2 Tablespoons Sugar
• 1/2 teaspoons Freshly Ground Black Pepper

1. Chop the bacon into thin slices. Cook bacon in a Dutch oven or large stock pot over medium heat until crispy. Add the onion, cinnamon, bay leaves and half of the salt. Cover and cook over medium heat until onions have softened, stirring occasionally, about 7 minutes.
2. Next add the shredded cabbage. Cook for another 7 minutes until the cabbage starts to wilt. Add the chicken broth, red wine vinegar, apples, the rest of the salt, sugar and black pepper. Bring to a boil, reduce heat, cover and simmer for about an hour.
3. Uncover and cook on high for 5 minutes to let the sauce thicken up. Serve right away.

bacon, yellow onions, ground cinnamon, bay leaves, salt, red cabbage, chicken broth, red wine vinegar, apple, sugar, freshly ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/braised-red-cabbage/ (may not work)