Half of a head of red cabbage with core removed, roughly chopped
1 medium red onion, sliced thin
3 tablespoons of bacon grease or duck fat
1 carrot, sliced and chopped fine
1 spear of celery, chopped fine
2 cloves of garlic, minced
½ cup of cherry tomatoes, halved and seeded
3 tablespoons of red wine vinegar
½ teaspoon of thyme
½ teaspoon of fresh rosemary, chopped fine
Pinch of cayenne pepper
½ teaspoon of salt
½ teaspoon of fresh-cracked black pepper
½ cup water
1 McIntosh apple, peeled and cut into chunks
1 tablespoon of lemon juice
Step 1: Melt the bacon grease in a large sauce pan over medium heat. Once it melts, add the carrots, onions, and a small handful of the cabbage. Sear the vegetables for 4 to 5 minutes, tossing occasionally until the onions start to take on a little color.
Step 2: Add the garlic, celery, and half of the cherry tomatoes. Allow them to sauté for 2 to 3 minutes or until the garlic turns a light golden brown.
Step 3: Turn the heat down to low, then add the rest of the cabbage and seasonings, along with the water and red wine vinegar. Reserve the apple and lemon juice. Toss to combine, then cover and simmer for 10 minutes.
Step 4: Peel the apple and cut it into chunks. Toss the chunks with the lemon juice and add them to the large sauce pan with the cabbage. Continue to simmer, tossing occasionally for another 7 to 10 minutes or until the cabbage is soft.
*You can serve this dish immediately or take it off the heat and it will stay warm for a while with the lid on as you finish other components.