Rotkohl (Sweet & Sour Braised Cabbage)

This is a dish I ate many times while living in Germany and I loved it. Now that I'm trying to eat more veggies, this is a delicious way to get more fiber. It's not too difficult to make and has a great flavor. It makes tons, though, beware of too many leftovers, and it does have to cook for a while.

• 4 slices applewood-smoked bacon, chopped
• 2 cups thinly vertically sliced onion (about 1 large)
• 3 cups chopped peeled Granny Smith apple (about 2 medium)
• 10 cup thinly sliced red cabbage (about 2 pounds)
• 1 cup apple cider
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 3 whole cloves
• 1 bay leaf

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Yield: 8 servings (3/4 cup), 2 points each
Calories: 139
Fat: 3.9g
Protein: 3.1g
Carbohydrate: 24.4g
Fiber: 3.4g
Cholesterol: 7mg