Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.

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  • Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.

  • Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.

  • Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

Cook's Note

For chicken stock, you can substitute an equal amount of water, wine, or cider.

Nutrition Facts

149.4 calories; 5.3 g protein; 19.4 g carbohydrates; 13.9 mg cholesterol; 237.4 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2009
This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again. Read More
(20)

Most helpful critical review

Rating: 1 stars
03/02/2011
We did not like this at all. It was kind of sweet. It just wasn't very good. Read More
(2)
25 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/18/2009
This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again. Read More
(20)
Rating: 4 stars
02/18/2009
This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again. Read More
(20)
Rating: 5 stars
09/01/2009
The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today so I thought this would be an appropriate supper. I'll also make this again - it would be excellent even without the sour cream added. Read More
(12)
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Rating: 5 stars
09/08/2010
I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion left out the olive oil because with the porks I did not need it and the sour cream because I don't like it and forgot the coriander and nutmeg. LOL. Was still awesome.This dish had a different flavor and texture with every bite. I think the only thing it needed to be a perfect meal was some kind of course peasant bread like a rye bread or maybe Irish Soda Bread. Thank You for this recipe it is definitely a keeper! Read More
(11)
Rating: 5 stars
09/26/2011
I didn't like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn't have the corriander so I did just a pinch of the nutmeg. Delish! Read More
(9)
Rating: 5 stars
03/09/2011
Made this for a St. Patrick's Day potluck. Wow did it go over big! Excellent tasting... will definitely make again. Added 2 cooked sliced bratwurst. Read More
(6)
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Rating: 4 stars
12/28/2011
Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish not as a main course.) Subbed ground corriander for the seeds because that's all I had and used 1/2 as much. Fat free sour cream worked just fine too. Read More
(6)
Rating: 4 stars
01/28/2011
Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric taste of cabbage. Didn't add sour cream and it tasted great. Also used Canadian bacon instead of bacon and gala instead of Granny Smith apples (cut down the sugar though) with good results. Read More
(4)
Rating: 4 stars
04/20/2011
this dish was excellent....almost as i remember it back in europe. only the american bacon is not quite like in europe (the smoky fatty version is better). i did not have coriander (which is the key) and used fennel seed instead. was delicious with a hint of fennel as well. i like that sour cream is used instead of heavy cream or butter...was just as rich! Read More
(4)
Rating: 5 stars
06/19/2012
Thanks to whomever posted the photo - right on! I posted the original recipe - this pic made me think of folding in a can of lowly sliced potatoes (50 cents) rinsed and drained at the last minute for a one-stop shop. Get back to you on that... And ground coriander or mustard is fab instead of the seeds... Read More
(3)
Rating: 1 stars
03/02/2011
We did not like this at all. It was kind of sweet. It just wasn't very good. Read More
(2)