Sweet-Sour Red Cabbage

I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in the glaze.

• 1 Tbs. olive oil
• 6 oz. applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
• 1 large yellow onion (12 oz.), thinly sliced (to yield 2 cups)
• 1 small head red cabbage (about 2 lb.), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
• 1 cup dark brown sugar
• 1/4 cup red-wine vinegar
• Kosher salt and freshly ground black pepper

In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min. Add the cabbage and cook, stirring regularly, until just wilted, about 5 min. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 tsp. salt and several grinds of pepper. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.