Braised Red Cabbage

I've liked this recipe ever since I first tried it in Culinary Basics in college. It's a Southern (as in Southern United States) recipe, which helps explain the flavor combinations. The other day I had to make a more heart-healthy version without the recipe in front of me. I'm happy to report that it came out very good even without the bacon. So here are the two versions of this recipe: the original from On Cooking, cut in half to a more reasonable size, and my modified more heart-healthy version.

Braised Red Cabbage with Apples
1 1/2 lb red cabbage
6 oz bacon, medium dice
4 oz onion, medium dice
salt and pepper to taste
1/2 cup red wine (I think I've just used 1 cup stock and omitted the red wine, you could also use fruit juice if you like and omit some or all of the sugar)
1/2 cup white stock (like chicken or vegetable stock)
1 cinnamon stick
6 oz tart apple, cored and diced (not peeled)
1 tbsp brown sugar
2 tbsp cider vinegar

1. Shred cabbage or slice very thin
2. Render bacon. Add the onions and sweat in the bacon fat until tender.
3. Add the cabbage and saute for 5 minutes. Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender, approximately 20 minutes.
4. Add the apples, brown sugar and vinegar and mix well.
5. Cover and braise until the apples are tender, approximately 5 minutes. Remove the cinnamon stick.

Modified Braised Red Cabbage with Apples
1 1/2 lb red cabbage
1 tbsp extra virgin olive oil
1 tbsp canola oil
4 oz onion, medium dice
salt and pepper to taste
1/2 cup red wine (I think I've just used 1 cup stock and omitted the red wine, you could also use fruit juice if you like and omit some or all of the sugar)
1/2 cup white stock (like chicken or vegetable stock)
1 cinnamon stick
6 oz tart apple, cored and diced (not peeled)
1 tbsp brown sugar
2 tbsp cider vinegar

1. Shred cabbage or slice very thin
2. Heat oil over medium heat. Add the onions and sweat in the oil until tender.
3. Add the cabbage and saute for 5 minutes. Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender, approximately 20 minutes.
4. Add the apples, brown sugar and vinegar and mix well.
5. Cover and braise until the apples are tender, approximately 5 minutes. Remove the cinnamon stick.

I should also note that since I didn't have the recipe, I didn't follow it that closely. I ended up just sauteing the cabbage, apple, and onion together, tossing in ground cinnamon and granulated sugar, and finally putting in cider vinegar at the end. It turned out pretty well. But now that I've read the recipe again, I'll definitely use the liquid and actually braise it next time. It was good, but the texture wasn't as good as it could have been.

Rosemary