Jamie Oliver's Christmas Cookbook
By Jamie Oliver
35 mins
Not Too Tricky
serves 8
About the recipe
Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
Recipe From
Ingredients
1 red cabbage (1kg)
4 rashers of higher-welfare smoked streaky bacon
olive oil
2 eating apples
2 sprigs of fresh rosemary
1 heaped teaspoon fennel seeds
100g dried prunes
1 clementine
6 tablespoons balsamic vinegar
Top Tip
Make this the day before and simply reheat it in a pan – it’ll taste great, but if you do this I’d recommend stirring the bacon and rosemary through it rather than serving them on top as a garnish.
Method
- Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
- Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
- When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
- Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
- Add the vinegar, cabbage and a pinch of sea salt and black pepper.
- Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
- Serve sprinkled with the crispy bacon and rosemary leaves.
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