Braised Red Cabbage

Directions

1. 1
   Heat a large Dutch oven over medium-high heat.
2. 2
   Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes.
3. 3
   Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes.
4. 4
   Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper.
5. 5
   Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.
6. 6
   Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes.
7. 7
   Transfer to a serving dish, top with crumbled bacon and enjoy!