 | | Directions |
- Preheat oven to 375°F.
- Place bacon pieces in large skillet over medium heat. Saute until crisped brown.
- Remove with slotted spoon to paper towel to drain.
- Pour off all but 1 tablespoon of grease. Add cabbage and celery to remaining grease. Add bacon in. Saute until cabbage begins to wilt (about 10 minutes).
- Add shallot, stir to combine. Saute 2-3 more minutes.
- Add the red wine vinegar and water. Bring to boil, continue stirring.
- Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness you want cabbage.
- Season with salt and pepper.
- Pour into baking dish. Sprinkle bread crumbs over top and place pats of butter on top. Bake until heated through, about 10 minutes.
*Could also broil, on low, just until top is browned.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: 2 quart baking dish, large skillet
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 8 slices bacon - cut up |
| - | | 1/2 head each green & red cabbage, chopped |
| - | | 2 stalks celery - diced |
| - | | 1 shallot - minced |
| - | | 3/4 cup water |
| - | | 3 tablespoons red wine vinegar |
| - | | 3 tablespoons butter |
| - | | 1 cup bread crumbs - Italian |
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