Cabbage finds its flavor in sugar, vinegar, bacon

LITTLE ROCK — Smoky bacon, the sweet-sour play of brown sugar and red wine vinegar give this dish a nice balance of flavor.

The cabbage is best made just before serving so that a slight crispness is still present, but the dish can be prepared 1 to 2 days in advance and refrigerated.

Braised Red Cabbage 1 small head red cabbage,

tough outer leaves

discarded, then cut into

quarters and cored 6 ounces bacon, applewood

smoked recommended,

cut crosswise into very

thin strips 1 large onion, halved, then

thinly sliced 1/4 cup red wine vinegar, or

more to taste 1 cup packed dark brown

sugar, or more to taste Salt and ground black

pepper Cut the quarters of cabbage into thin slices (julienne), turning thequarters as you work, to have the widest possible base for safe cutting.

Place the bacon pieces in a saute pan large enough to also hold the cabbage and onions. Cook over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp.

Add the onion; cook, stirring occasionally, for 3 to 4 minutes, until it is translucent.

Add all of the cabbage, which will be piled above the rim of the pan at first. Cook for 5 minutes, using tongs to turn over and combine the onions and cabbage. The cabbage will wilt slightly and turn a less vivid shade of purple.

Add the vinegar and then the sugar, stirring to combine. Cook, stirring, for 1 to 2 minutes; the cabbage will darken in color slightly.

Season with salt and pepper to taste, then adjust the level of sweetness or acidity as needed. Serve hot.

Makes 12 servings.

Recipe adapted from chef Ris Lacoste