Cabbage-Apple Compote

Cabbage-Apple Compote
Photo by Amy Albert


  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 1 onion, thinly sliced
  • 4 slices smoked bacon (preferably applewood smoked)
  • 1 cup homemade or low-salt vegetable or chicken broth; more as needed
  • ½ head (about 1-¼ lb.) Savoy cabbage, thinly sliced (include some greenish leaves), large ribs removed
  • 2 Granny Smith or Golden Delicious apples, peeled, cored, and diced

Heat a large, straight-sided sauté pan over medium-high heat. Add the bacon slices and sauté, turning, until crisped. Transfer with tongs to paper towels to drain; when cool enough to handle, crumble and set aside. Drain all but 2 Tbs. of the fat from the skillet. Add the onion, reduce the heat t...

View full recipe at Fine Cooking


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