Doesn’t December sometimes feel like a never-ending dessert buffet? Scratch that. For me, it’s felt that way since Halloween. I think I’ve made more cookies, bread puddings, desserts, bars, and other sweet treats in the last two months than I have for years. Now it’s time to have some more vegetables inserted into the diet and I thought I should move to a different vegetable in the cabbage family than Brussels sprouts. The Essential New York Times Cookbook provided a recipe for cabbage that looked worth throwing together. And, since there is some maple syrup in it, it’s just sweet enough to help ease off the holidays and into the new year.
Red Cabbage Glazed with Maple Syrup
5 slices bacon, minced
1 onion, minced
1 medium firm, tart apple, peeled, cored, and sliced
1 lb red cabbage (about 1/2 head), cored, outer leaves removed, remainder shredded
1 bay leaf
1/2 c maple syrup
salt and ground pepper
Heat the oven to 350 degrees. In an ovenproof saucepan or casserole large enough to hold all the ingredients, saute the bacon until crisp. Add the onion and saute until translucent.
Add the remaining ingredients, cover, and transfer to the oven. Bake for 30 minutes.