Jamie Oliver’s red cabbage with bacon
A luscious take on a versatile side dish – complements any meat dish, especially in the winter months, adding colour, texture and oodles of vit-C.
Ingredients:
- Splash of olive oil
- 1 pack organic lardons
- (or bacon, chopped)
- 1 tablespoon fennel seeds
- 1 onion, sliced
- 2 eating apples
- Small bunch of fresh flat-leaf parsley
- 1 red cabbage, chopped
- 150ml balsamic vinegar
- 1 small knob of unsalted butter
Drizzle a good lug of oil into a pan over a medium heat, add lardons, then bash and add the fennel seeds and cook until golden. Add the onion slices, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
Meanwhile, peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves.
Add the apple and cabbage to the onion, 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.