Yield: 6 servings.
1 head green cabbage, cored
½ head red cabbage, cored
4 slices thick-cut bacon, cut into 2-inch pieces
1 cup onion, coarsely chopped
1 teaspoon salt
2 teaspoons light brown sugar
¾ cup apple cider vinegar
1 cup apple juice
1 tablespoon unsalted butter
Freshly cracked black pepper
Cut cabbage into thick wedges, rinse, and pat dry.
In a large, heavy-bottomed pot or Dutch oven, cook bacon until crispy. Remove bacon from pot and place on a paper towel. Remove all but 2 tablespoons of the drippings.
Add cabbage to the pot, cut side down, and cook over medium heat, turning once, until browned.
Add the onion, salt, and sugar. Cook, stirring occasionally, until cabbage is softened and just starting to brown, about 10 minutes. Stir in the vinegar and apple juice. Simmer over medium heat until liquid is reduced by half, about 3 to 5 minutes.
Add cooked bacon to cabbage and cover pot. Over low heat, braise until tender, about 15 minutes. Transfer cabbage to a serving bowl.
Over medium-high heat, boil the liquid until slightly thickened, about 5 minutes. Remove pot from the heat and add butter. Season the sauce with additional salt (if needed) and pepper. Spoon over braised cabbage and serve.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
