Bacon and Honey Red Cabbage Rachael Ray   From Every Day with Rachael Ray November 2006 EIGHT SERVINGS Extra-virgin olive oil (EVOO), for drizzling 1/2 pound smoky bacon, chopped 1 large red onion, thinly sliced 1 head red cabbage (about 1 1/4 pounds), cored and shredded Salt and freshly ground pepper One 12-ounce bottle amber beer 1/3 cup honey 1/4 cup chopped flat-leaf parsley (a couple of generous handfuls) 1. In a Dutch oven or large, deep skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes; remove with a slotted spoon and set aside. Add the onion to the pan and cook until wilted, 2 to 3 minutes. Add the cabbage, season with salt and pepper and cook, stirring frequently, 7 to 8 minutes. 2. Add the beer and reduce for 2 minutes. Stir in the honey and cook on low heat until dissolved. Simmer for 10 minutes. Stir in the parsley and reserved bacon; season to taste.

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