Braised Cabbage with Bacon and Apples

Back to recipe


  • 1/2 pound bacon
  • 1 small onion
  • 1 small head of cabbage (2 to 2.5 pounds)
  • 2 tablespoons canola oil
  • 1 1/2 cups chicken stock
  • 1/3 cup apple cider vinegar
  • 2 Granny Smith apples, cut into wedges
  • 1 tablespoons brown sugar
  • Salt and pepper to taste


  1. With a 7-5/8" Petite Chef cube the bacon and julienne cut the onion.Petite Chef used to dice the onion.
  2. Use the 7-5/8" Petite Chef to quarter and core the cabbage and then the 7-3/4" Petite Slicer to slice it.
  3. Add the bacon and canola oil to a large pot over medium heat, cook until half way done and add the onions. Stir frequently.
  4. When bacon is done and onions are starting to brown, add cabbage and stir to coat with the oil.
  5. Cook and stir until cabbage is starting wilt.
  6. Add chicken stock and vinegar.
  7. Reduce stock and vinegar to 1/4.
  8. Add apples and brown sugar, cook for five minutes.
  9. Adjust seasonings with salt and pepper.