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

Finished with fresh parsley

Gluten-freegf

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

Name: Must-try red cabbage braised with apple, bacon & balsamic vinegar
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 onion; 1 red cabbage; 2 eating apples; 2 rashers of higher-welfare smoked streaky bacon; ½ a bunch of fresh flat-leaf parsley; olive oil; 1 tablespoon fennel seeds; 150 ml balsamic vinegar; 1 small knob of unsalted butter

Finished with fresh parsley

Gluten-freegf

“The classic combo of braised red cabbage and smoky bacon with juicy apple is an absolute winner ”

Serves 4

Cooks In1 hour 15 minutes

DifficultySuper easy

Cook with Jamie Vegetables Christmas Sunday lunch British Fruit

Nutrition per serving

Calories 237 12%
Fat 9.7g 14%
Saturates 2.6g 13%
Sugars 30.4g 34%
Salt 0.8g 13%
Protein 5g 10%
Carbs 32.8g 13%
Fibre 6.9g -

Of an adult's reference intake

Cook with Jamie

By Jamie Oliver

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Ingredients

1 onion
1 red cabbage
2 eating apples
2 rashers of higher-welfare smoked streaky bacon
½ a bunch of fresh flat-leaf parsley
olive oil
1 tablespoon fennel seeds
150 ml balsamic vinegar
1 small knob of unsalted butter

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Cook with Jamie

By Jamie Oliver

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Tap For Ingredients

Method

Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.