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| 4 x ca. 30 g | Bacon, sliced, cut crosswise into 1/2" bieces |
| 2 Esslöffel | butter sweet |
| 1 Esslöffel | Oil, vegetable |
| 1 | onion finely chopped |
| 1 | Small head Red Cabbage, cored, coarsely shredded (about 6 cups) |
| 2 | Granny Smith apples, pared, cored, cut into 1/4" dice |
| 1/2 Tasse | Cream, heavy |
| 2 Esslöffel | Brandy or Cognac |
| 1/2 Teelöffel | Salt |
| 1/4 Teelöffel | Pepper, freshly ground or to taste |
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Fry bacon in medium skillet over medium heat until slightly crisp and brown, about 10 minutes. Remove to paper towels to drain. Heat butter and oil in medium casserole or Dutch oven over medium heat. Add onion and cook stirring ocasionally, until softened, about 5 minutes. Add cabbage and continue to cool until softened, 3-5 minutes. Add bacon, apples, cream, and brandy and stir to combine. Simmer uncovered, stirring occasionally, about 10 minutes. Season with salt and pepper to transfer to serving dish. Serve hot.
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