Braised Red Cabbage

3 slices uncured bacon

2 tablespoons olive oil or grapeseed oil

1 medium onion, sliced and then slices quartered

2 Fuji apples (or another type), sliced

2 cloves garlic, minced

1 small red cabbage, shredded 1 cup cut-up fresh pineapple

1 cup chicken broth

1⁄2 cup unfiltered apple cider vinegar

1⁄2 teaspoon Himalayan pink salt

Black pepper to taste (optional)

Cook bacon in a Dutch oven until browned and fat is rendered out. Remove bacon, add oil and cook onion, apples and garlic 6 to 8 minutes, until onions are soft. Stir in cabbage, pineapple and bacon cut into 1-inch pieces. Add chicken broth, vinegar and salt and bring to a boil. Reduce heat, cover and simmer about 25 minutes, until cabbage is tender.

MILWAUKEE JOURNAL SENTINEL CHRIS KOHLEY, Bob Orvis is a stay-at-home dad and chief cook for daughters Chloe (left) and Kyra.