Fred Piehl, chef/owner of The Smoking Goat, a French bistro in San Diego’s North Park, makes this simple but savory braised cabbage dish.
Piehl grew up in Switzerland and his culinary training was at Le Cordon Bleu in Paris, but this family recipe is from his Eastern European grandmother.
The Smoking Goat is located in San Diego. Visit thesmokinggoatrestaurant.com.
Braised Red Cabbage
Serves 4
½ pound bacon, chopped
1 onion, sliced thin
1 large red cabbage, sliced
2 Granny Smith apples, diced
1 cup apple cider vinegar
1 cup water
1 cup sugar
Salt and pepper to taste
In a large sauté pan over medium heat, brown the bacon. Add onions to the pan, cooking them with the bacon until the onions are softened.
Add the sliced cabbage, stirring, until cabbage is wilted. Add diced apples while continuing to stir. Add apple cider vinegar, water and sugar.
