Red Cabbage Braised with Apple, Bacon and Balsamic Vinegar


The classic combo of braised red cabbage and smokey bacon with juicy apple is an absolute winner.


  • olive oil
  • 2 rashers of bacon, finely chopped
  • 1 tablespoon fennel seeds, bashed
  • 1 onion
  • handful of parsley
  • 1 red cabbage
  • 1 small knob of butter
  • 150 mg balsamic vinegar
  • 2 eating apples, peeled and chopped into 2.5cm pieces


  1. Pour a good glug 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.
  2. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well.
  3. 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.


Photo Credit: Jonny Hughes @jonny2love
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