Cabbage Wedges With Tangy Hot Dressing
|Cabbage head||1⁄2 (Red / Green Colored)|
|Bacon slice||1 , cut crosswise into 1/4 inch strips|
|Unsweetened apple juice||2⁄3 Cup (10.67 tbs)|
|Cider vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Caraway seeds||1⁄2 Teaspoon|
|Green onion||1 , thinly sliced|
Discard any wilted or bruised outer leaves from cabbage.
Cut cabbage half into 4 wedges.
Cook bacon in large skillet over medium heat until crisp.
Remove bacon with slotted spoon to paper towel; set aside.
Meanwhile, dissolve cornstarch in apple juice in glass measuring cup.
Stir in vinegar, brown sugar and caraway seeds; set aside.
Add onion to hot drippings.
Cook and stir until onion is soft but not brown.
Place cabbage wedges, flat sides down, in drippings mixture.
Pour cornstarch mixture over cabbage wedges.
Cook over medium heat 4 minutes.
Carefully turn cabbage wedges over with spatula.
Cook 6 minutes more or until cabbage is fork-tender and dressing is thickened.
Remove cabbage wedges to cutting board with spatula; carefully cut core away with utility knife.
Transfer to warm serving dish.
Pour hot dressing over cabbage wedges.
Sprinkle with reserved bacon pieces.
Garnish as desired.