Purple Cabbage

For Thanksgiving my family always has purple cabbage as one of our sides.  My mom had a purple ceramic dish that was shaped like a cabbage that she served it in.  It has always been one of my favorites and I always make sure it finds its place next to the dressing on my plate because the flavors go together perfectly.  That's right...I arrange my plate a certain way on Thanksgiving.  Things taste better that way. :)  Well this year I was getting ready to make it and added a few changes to the recipe that made it even BETTER.  I didn't think that was possible but wow...so good!  It still looks the same but has just a little bit more flavor.  I will post the original and my new version.  I am definitely going to try this new way without bacon for a vegetarian version because the flavors were to die for.  I think I would just cook the onions in olive oil instead of the bacon grease.  Mmmm...can't wait to try it!

Purple Cabbage-Original
1 package bacon
1 medium head purple cabbage, finely chopped
lemon juice (about 1/2 to 1 lemon squeezed or 1-2 Tbsp.)
salt to taste

Cook one package bacon.  Pour off grease.  Save brown drippings and about 3 Tbsp. bacon grease.  Crumble bacon into small pieces.  Set aside.  Chop one head of purple cabbage.  Cook in pan with brown drippings from bacon with a little salt water until slightly crisp.  Drain cabbage, add bacon and bacon grease.  Add lemon juice right away to hold purple color.  Add salt to taste.  Serve warm.

Purple Cabbage-New Version
1 package bacon, cut into small pieces
1 medium head purple cabbage
1 medium yellow onion, dices
1 Tbsp. packed brown sugar
2 Tbsp. Dijon mustard
1/3 cup cider vinegar

Cook one package of slices bacon pieces until browned and most of the fat has rendered.  Add onion and stir to coat in the bacon fat.  Cook until the onion softens and the edges begin to brown, about 4-5 minutes.  Drain extra bacon grease.  Finely chop purple cabbage.  Add cabbage to bacon and onion mixture.  Stir to coat in bacon fat.  Cook until the cabbage begins to wilt about 4 minutes.  Stir in the brown sugar and mustard.  Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula.  Add a little water or broth-up to a cup.  Season with a few pinches of Kosher salt.  Reduce heat to medium low and simmer until cabbage is soft and tender yet slightly crisp.  Serve warm.