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Where there’s Ribs, there’s sides.

July 4, 2009

You know what tastes good sauteed in bacon grease?


And with the menu starting with Patriotic Molé Covered Ribs, I’m basically looking for opportunities to infuse more pig into the meal.

I made some roasted potatoes from last week’s CSA with a good amount of garlic, olive oil, and rosemary tossed in. And some deviled eggs with grainy maple mustard tossed in for good measure. In my experience, the husband is a lot happier anytime there’s deviled eggs on the table, versus vegetables.

And since I had several hours to kill while waiting for my ribs to cook ’em selves up real nice, I decided to make use of the BEAUTIFUL red cabbage from last week’s CSA, and not just because it’s a dish that really brightens up the table.

Sauteed cabbage – like anything else in bacon grease – is kind of amazing.

Red Cabbage Braised with Vinegar Bacon

1/2 lb. bacon, diced into 1/2 inch pieces
1 cup diced shallots
1 head red cabbage, cored and finely slivered
1/4 cup white wine vinegar
3 tbsp. packed brown sugar
salt and pepper to taste

Over medium-high heat, cook bacon in deep skillet over low heat for 15 minutes to render the bacon fat.

Over medium heat, add shallots, and cook until they are golden. Add handful of cabbage and stir to wilt. As soon as one handful is wilted, add the next handful (and so on). Once the last of the cabbage is incorporated, add vinegar and brown sugar, and stir to incorporate well.

Cover, and cook over medium low heat for 15 minutes, stirring from time to time. Serve hot.

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