Braised Red Cabbage with Bacon

Instructions

1. Slice cabbage in half lengthwise. Using a sharp knife to cut a V-shaped notch around white core and discard it. Slice both pieces in half again so you have 4 quarters, then julienne lengthwise into about 1/4-inch strips. Set aside.
2. Place bacon in a large Dutch oven or other heavy-bottomed pot with a lid over medium heat and cook until bacon has browned and most of the fat has rendered.
3. Add onion and stir-fry with the bacon in the bacon fat. Cook until onion softens and begins to brown, about 3 to 5 minutes.
4. Add cabbage, stir-fry with the bacon fat, and cook until cabbage begins to wilt, about 4 minutes. Stir in syrup and mustard.
5. Deglaze pan with vinegar, scraping up any browned bits from the bottom with a spatula. Add in veggie stock and bring to a simmer. Reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until cabbage is soft and soupy and bacon is tender, about 45 - 55 minutes. If cabbage begins to look dry, add more stock and reduce heat a bit. Season with salt and pepper to taste.