Red Cabbage Glazed with Maple Syrup

I adore snow.  People up here think I’m crazy.  I was convinced that everywhere but New York City would see more snow than me this winter and I assumed it was my fault.  I tend to repel snow (except the infamous blizzard of Christmas 2010 where Chesapeake/Virginia Beach got over a foot of snow, stranding Robbie and me from Christmas, Part Deux with my family – luckily my parents didn’t give my gifts away).

Last winter (my first winter here) was one of the mildest winters in New York City and this winter seemed to be heading in the same direction.  We’ve had some really cold spells but I don’t mind the cold either.  I have a jacket that looks like I’m walking around in a sleeping bag so I can cope.  I can’t hear anything and my peripheral vision becomes obsolete but that’s ok. 

There were rumblings at the beginning of this week about snow at the end of the week.  I got semi-excited.  But then, when I heard Al Roker say “Nor’easter” and “Clipper” in the same sentence, I immediately perked up.  This could be big.  We went from the 3 – 6 inches range, to the 3 – 30 inch range (quite a range), to the 12-18 inch range and ended up in the 6-12 inch range.  Enough to make everything pretty and white and not so much that my weekend is ruined.  I’d say it was a pretty perfect situation.  Side note – I have yet to step outside since yesterday afternoon so I may change my mind the first time I step out into the street into what appears to be asphalt and is actually six inches of dirty snow water . . .

Here’s something else I love that may seem strange – cabbage.  And when you bake cabbage with maple syrup and apples a wonderful thing happens.  It becomes sweet and soft with a wonderful tender texture.  Throw an egg on top and you have yourself a complete meal.  And that striking red from the cabbage looks great against the backdrop of a snowy evening.  

Red Cabbage Glazed with Maple Syrup

Adapted from the Essential New York Times Cookbook

5 slices bacon

1 onion

1 medium firm, tart apple (I used a Granny Smith)

1/2 a head of a good size-red cabbage (or as much as you want, you could use a lot more if you like)

1 bay leaf

1/4 cup maple syrup (the original called for 1/2 cup maple syrup but you don't need this much if you use just 1/2 a head of cabbage)

salt and pepper

Heat the oven to 350 degrees. Slice your bacon and then saute until crisp in a cast iron skillet (or some other ovenproof casserole dish).   Mince your onion and slice your apple.  Prepare your head of cabbage by removing the outer leaves and the core.  Shred the remainder.  Add the onion and saute until translucent.  Add the remaining ingredients, cover with foil, and transfer to the oven.  Bake for 30 minutes.