I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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On Saturday I attended the college graduation of my granddaughter Alex from Morningside college. She graduated Magna Cum Laude with a BS degree in nursing. We were so proud that she kept her grades up even though she was on the golf team. The day after graduation she left at 6:00 a.m. for Oklahoma City for golf nationals.
I received a new cookbook for my birthday entitled Magnolia Table by Joanna Gaines. Naturally I have been trying some new recipes, since I love cooked cabbage, I tried today’s recipe. I hope you like it too. Plan ahead, it needs to cook for 2 1/2 hours.
Dutch Oven Cabbage and Bacon:
8 ounces of bacon slices
1 stick butter, cut into 1/2 inch cubes
one 3-pound head of green cabbage, sliced in thin wedges
1 white onion, halved and cut into 1/2 inch slices
1 honeycrisp apple, quartered
1/4 cup apple cider vinegar
salt and pepper
Preheat oven to 300 degrees. Layer bacon sliced on the bottom of a large Dutch oven. Layer cabbage and onion in the pot. Push the apple wedges into four corners of the Dutch oven so that they are well spaced along the outside of the pot. Scatter the remaining butter on top and sprinkle with the vinegar and salt and pepper. Cover and bake until the cabbage is fork tender, about 2 1/2 hours. Remove and discard the apple wedges. Serve hot directly from the Dutch oven leaving the bacon behind. Store leftovers in a covered container in the refrigerator for up to 3 days. 8 servings.
Have a great week!