Step 1

Heat a large, heavy bottom saute pan over medium high heat. Add the bacon and cook until crisp. Reserve the fat in the pan and remove the bacon.

Step 2

Add the onion and a pinch of salt. Cook for 3 minutes and then add in the shallot. Cook another 3 minutes, stirring. Add in the cabbage and 2 TSP salt. Saute for 5 minutes, stirring occasionally. Add the garlic and cook for another 2-3 minutes, stirring constantly so the garlic does not burn.

Step 3

Add in the beef stock, cover the pan and reduce the heat to low. Simmer for 35 minutes.

Step 4

Remove the cover and add in the apples and cider vinegar. Stir to incorporate. Cover and cook another 10-12 minutes, or until the apples have started to soften.

Step 5

Remove the lid and turn the heat to high. When the liquid has evaporated, turn the heat to medium-high and saute the cabbage, stirring frequently.

Step 6

Serve hot and happy eating!