Sauteed Red Cabbage with Bacon

• 4 slices thick-cut bacon (about 4 ounces), cut into 1-inch pieces
• 1 pound red cabbage, cored and sliced
• 2 tablespoons apple cider vinegar
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves

1. Cook the bacon in a large heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes.
2. Using a slotted spoon, transfer the bacon to a paper towellined plate.
3. Set aside.
4. Pour off all but 2 tablespoons of the bacon fat.
5. Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes.
6. Add the vinegar and cook until liquid has evaporated.
7. Remove from the heat and season with salt and pepper.
8. Transfer the cabbage to a serving dish and sprinkle the reserved bacon over it.
9. Garnish with the parsley and serve.

bacon, red cabbage, apple cider vinegar, kosher salt, freshly ground black pepper, parsley

Taken from www.foodandwine.com/recipes/sauteed-red-cabbage-with-bacon (may not work)