Braised red cabbage

5 slices bacon (cooked, cooled and finely chopped)
2 shallots (chopped)
1/4 cup balsamic vinegar
1 medium size head of red cabbage, chopped
1 cup chicken broth

Cook bacon in large pan, medium heat. Once cooked remove and add shallots to cook in bacon grease. Once the shallots are lightly browned and translucent, deglaze the pan w/the balsamic vinegar (keep shallots in pan). Let cook until the vinegar is about half volume. (Doesn't take long - so don't walk away!). Once the vinegar is reduced add the cabbage and mix well. Add chicken stock, cover and let cook on low to medium low heat for about 2 hours (or until desired tenderness of cabbage is achieved), stirring occasionally. Once your desired tenderness is achieved, add the bacon and mix well. One serving is approx 1 cup of finished braised cabbage, depending on how long you cook it. This recipe should yield 6-8, 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SHEILA823.