Braised red cabbage

One of the side dishes we enjoyed during Thanksgiving, feast for the first time, was braised red cabbage. The dish came out great and was wonderfully paired with turkey and other sides, trying to keep it lighter and healthier.
1 medium size red cabbage sliced into thin wedges (cut in quarters, then take the white core out and slice – I use mandolin to make slices really thin)
3 thick slices of good quality bacon sliced into small pieces
3 cloves of garlic diced
1 onion diced
1 1/4 cup red wine
3 bay leaves
olive oil

Heat a bit of olive oil in a heavy duty dutch oven kind of pot. Add bacon, garlic, onion and stir until combined well. After 5 minutes, add cabbage, red wine and bay leaves. Stir well and keep stirring until cabbage starts to wilt. Cover partially, reduce heat and let simmer for about 30 minutes on low heat. Season with salt and pepper and enjoy. Perfect side dish for cold winter days!





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