Cider Braised Cabbage

1 tablespoon olive oil
1/3 cup chopped hickory-smoked bacon
1 small white onion, minced
1 carrot, chopped
1 small head of red or green cabbage,
halved, cored, and sliced
1 cup apple cider
3/4 cup cider vinegar
2 tablespoons sugar
1 bay leaf
5 peppercorns
Salt and freshly ground pepper

Heat the olive oil in a large nonreactive saucepan over medium heat until it ripples. Add the bacon. Cook until browned and crisp. Add the onion and carrot. Cook for 3 to 4 minutes or until tender. Add the cabbage, tossing to coat with the olive oil. Stir in the apple cider, vinegar, sugar, bay leaf and peppercorns. Cook for 2 to 3
minutes or until the cabbage begins to wilt.
Reduce the heat to very low and tightly cover the pan. Braise slowly for 45 to 60 minutes or until cabbage is very tender. Remove from the heat. Season with salt and ground pepper. Remove and discard the bay leaf. Serve immediately or cool to
room temperature and chill, covered, for up to 2 days. Reheat before serving.

Courtesy of Open House A Culinary Tour