Red Cabbage Braised in Cider and Beer

• 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

1. Saute the bacon in a large skillet over medium-high heat until it is crisp.
2. Add the butter and melt.
3. Add the onions and saute for about 3 minutes or until they are translucent.
4. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes.
5. Add the rest of the ingredients, except for the cornstarch and seasonings.
6. Bring to a boil and turn the heat down to a simmer.
7. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender.
8. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock.
9. Blend the slurry into the braising liquid and bring to a boil.
10. Reduce the heat to a simmer.
11. Season, to taste,with salt and black pepper.
12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

bacon, butter, onions, cabbage, green apples, sugar, red wine vinegar, white chicken, dark beer, apple cider vinegar, cornstarch, salt

Taken from www.foodnetwork.com/recipes/red-cabbage-braised-in-cider-and-beer-recipe.html (may not work)