Cabbage with Bacon & Apples

Maybe it's my age or maybe it's trendy, but it seems like a lot of my friends are talking about their immune systems. Then I happened to read an article that said to eat seasonally to boost our immune systems. Just as cold and flu season are rolling around, along come all the wonderful fall flavors and produce that are immune system boosting powerhouses. Of course, cabbage was one of the foods mentioned.

Now I will readily admit that I dislike sauerkraut. I'm not adverse to cabbage in general. And I love red cabbage cooked with red wine and apples.

But I happened to have a green cabbage in the fridge. So I experimented with some simple flavors and we thought it turned out great. There's a slight sweet-sour thing going on in this dish!

Cabbage with Bacon & Apples

1 package bacon
1 onion
1 green cabbage
2 apples
1/4 cup apple cider vinegar
maple syrup

Fry the bacon in a large pot that has a lid. Meanwhile, chop the onion and cabbage, and peel, core, and slice the apples. When the bacon is cooked through, remove from the pot and set aside. Add the chopped onion to the bacon grease. (Yes, really.) Cook about five minutes before adding the cabbage, apples, and apple cider vinegar. Stir. Chop the bacon into small bits and add to the pot. Put the lid on, reduce the heat and simmer one hour, stirring occasionally. Add the maple syrup to taste. (I used 2 tablespoons.) With the lid on, simmer another half hour.