Red cabbage
Crispy smoked bacon & rosemary, apple, fennel seeds & balsamic
Red cabbage
Crispy smoked bacon & rosemary, apple, fennel seeds & balsamic
“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. ”
Serves 8 to 10 as a side
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 96 5%
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Fat 2.6g 4%
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Saturates 0.4g 2%
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Sugars 15.6g 17%
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Salt 0.4g 7%
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Protein 2.4g 5%
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Carbs 16.2g 6%
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Fibre 3g -
Of an adult's reference intake
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Ingredients
- 1 red cabbage , (1kg)
- 4 rashers of higher-welfare smoked streaky bacon
- olive oil
- 2 eating apples
- 2 sprigs of rosemary
- 1 heaped teaspoon fennel seeds
- 100 g dried prunes
- 1 clementine
- 6 tablespoons balsamic vinegar
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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.
Tips
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.
© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited