Meat Lite: Cabbage Apple Casserole
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.
In this casserole, a stint in a hot oven draws out the roasty sweetness hidden within every head of cabbage. Some sweet-tart apples and smoky bacon bring all the flavors into harmony. You'll be surprised how little bacon it takes to infuse the whole dish with meaty complexity, but if you prefer a vegetarian version, substitute 2 tablespoons of olive oil for the bacon and use veggie stock instead of chicken stock.
About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.
Cabbage Apple Casserole
- serves 6 to 8 -
Ingredients
2 slices (about 2 ounces bacon), chopped
2 shallots, finely diced
2 roasted red peppers, halved and cut into ribbons
1 small green cabbage, cored, quartered and sliced thin
1 granny smith apple, peeled, cored and sliced thin
1/4 cup chicken stock
1/2 cup fresh bread crumbs
Butter, for dotting the top of the casserole
Procedure
1. Preheat the oven to 375°F.
2. Fry the bacon in a pan over medium-high heat until crisp; reserve bacon pieces. If you have less than 2 tablespoons fat in the pan, add enough reserved bacon fat, butter, or oil to equal 2 tablespoons. Add the shallots, and cook until they soften, about 5 minutes. Add the peppers, cabbage, apple, and 1/2 teaspoon salt, and cook, stirring occasionally, for about 15 minutes, or until the cabbage is tender. Add the chicken stock, bring to a simmer, cover, reduce heat to low and let steam for another 10 minutes. Stir in reserved bacon pieces.
3. Pour the mixture into a lightly greased casserole, place in the oven, and bake for about 40 minutes. Just when you see dark browning of the vegetables, remove from the oven, sprinkle with bread crumbs, dot with butter, and broil just until the crumbs become brown and crisp.
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6 Comments:
Oh my -- I have all these ingredients in my kitchen right now and I love cabbage and adding bacon means that this is supper tonight.
ride&cook at 3:40PM on 04/21/09
i have been making the red cabbage and apple braise posted on SE quite awhile ago and love it. Will add this to my collection of cabbage recipes, one of my new favorite vegetables, now that I have gotten over my chopping phobia of it.
Jbout at 3:58PM on 04/21/09
Deborah Madison has a similar, vegetarian recipe that's absolutely delicious. It's in her Vegetarian Cooking for Everyone book.
Jamie Forrest at 4:01PM on 04/21/09
Wow, this sounds awesome! I'm a big fan of cabbage and we use it in different recipes often but never thought of adding apple. Definitely will be trying this in the next couple weeks.
justinlevy at 4:53PM on 04/21/09
I hate bacon and don't think I've ever enjoyed cabbage. So WHY does this look so appealing?! I'm tempted to nix the bacon and use olive oil and give cabbage another try...
cycorider at 10:49PM on 04/21/09
I ended up making this last night - it turned out really well, but I would have added more apple, actually. I was skeptical about the red pepper in it but I thought it was an excellent component to the dish, as it worked really well with the smoked bacon I used.
micheyd at 8:07PM on 10/20/09