This recipe offers a delightful twist on the classic German sweet and sour cabbage, combining vibrant flavors with a touch of modern flair.
Chop the red cabbage into thin slices.
Ensure the slices are even for consistent cooking.
Cook the cabbage in boiling water for about 8 minutes, then drain.
Do not overcook to maintain a slight crunch.
Fry the bacon in a skillet until crispy, then remove and set aside.
Save the bacon fat for added flavor in the sauce.
Sauté the chopped onion in the bacon fat until translucent.
Stir frequently to prevent burning.
Mix the brown sugar and flour into the skillet, stirring to combine.
Ensure there are no lumps for a smooth sauce.
Gradually add water and cider vinegar, cooking until the sauce thickens.
Adjust the consistency by adding more water if needed.
Combine the cooked cabbage, crumbled bacon, and sauce in the skillet.
Mix thoroughly to coat the cabbage evenly.
Heat through and adjust seasoning with salt, sugar, or vinegar to taste.
Taste and balance the flavors before serving.
Serve warm as a side dish or main course.
Garnish with fresh parsley for a pop of color.
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