Must-try red cabbage braised with apple, bacon & balsamic vinegar

Red Cabbage

Serves 4-6

  • olive oil

  • 2 rashers higher-welfare smoked streaky bacon, finely sliced

  • 1 tablespoon fennel seeds, bashed

  • 1 onion, peeled and sliced

  • 2 good eating apples, peeled and chopped into 2.5cm pieces

  • 1 red cabbage, outer leaves and core removed, chopped into irregular chunks

  • sea salt

  • freshly ground black pepper

  • 150 ml balsamic vinegar

  • 1 small knob butter

  • 1 handful fresh flat-leaf parsley leaves, chopped

Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a gorgeously sticky-sweet cabbage dish that you'll want to eat immediately, straight out of the pan! Or, if you can wait long enough, scoop it into a serving dish, pop the butter on top and sprinkle over the parsley.

Nutritional Information

Must-try red cabbage braised with apple, bacon & balsamic vinegar

Delicious with a proper roast

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The classic combo of braised red cabbage and smoky bacon with juicy apple is an absolute winner
Serves 4-6
1h 15m
Super easy
Method



Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a gorgeously sticky-sweet cabbage dish that you'll want to eat immediately, straight out of the pan! Or, if you can wait long enough, scoop it into a serving dish, pop the butter on top and sprinkle over the parsley.

Nutritional Information Amount per serving:
  • Calories 184 9%
  • Carbs 24.4g 9%
  • Sugar 22.4g 25%
  • Fat 6.1g 9%
  • Saturates 1.7g 9%
  • Protein 4.3g 10%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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