Śląsko Modro Kapusta (Red Cabbage with Onion and Bacon)
Śląsko modro kapusta is the Silesian way of treating red cabbage, and it works as a plain, sharp-sweet side for rich meat. The cabbage is cooked in salted water, then tossed with diced bacon and onion softened in the rendered fat. Sugar and vinegar are added at the end, to your own taste, which keeps the color bright and the flavor tangy. In Silesia it is served with dumplings and roulade.
Instructions
Put the finely sliced red cabbage in a pot of salted water and cook it until it is tender enough to bite through easily.
While the cabbage cooks, cut the bacon into small dice and fry it in a pan until it has given up its fat and begun to color.
Add the chopped onion to the bacon and fat in the pan. Sauté until the onion turns translucent and soft.
Drain the cabbage well, then toss it with the bacon and onion so the fat coats the strands.
Season with salt, pepper, sugar and vinegar, adding a little at a time and tasting as you go until the balance of sweet and sour suits you.
Make it personal.
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