Braised Red Cabbage with bacon

We have been doing a lot of cooking in Utah.  The cheese plate comes out around 4pm just to kick off the afternoon for a little apres ski.  Straight from Murrays in NYC.

I made a herb crusted pork loin, German noodles ( from a bag ) and braised red cabbage with bacon the other night for dinner.  The cabbage is simple and really good.

6 pieces of bacon chopped

1 tbsp. sugar

1 large sweet onion thinly sliced

2 Granny Smith apples cored, peeled and chopped

1/2 cup red wine

1/2 cup red wine vinegar

1 1/2 heads of red cabbage thinly sliced

2 cups chicken stock

I used a crock pot because at one point this dish needs to be covered.  If I had a really big deep frying pan, I would have used that. 

Saute the bacon pieces until just crispy.  Add in the sugar until dissolved.  Add in the onions and sauted for about 6/8 minutes or until soft.  Add in the apples and saute another 6/8 minutes.  Add in the red wine and red wine vinegar and the cabbage.  Saute and then cover the pot for about 6 minutes or until the cabbage has just started to soften.  Add in salt, pepper and the stock.  Bring to a boil and then down to simmer.  Cover and let it hang out on the stove for a good hour and a half. 

Here is the whole meal.

Did I mention dessert?