RED CABBAGE HOW TO COOK RECIPES

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EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES



Easy braised red cabbage recipe | Jamie Oliver sides recipes image

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

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 9

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

Steps:

    1. 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.
    2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
    3. 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.
    4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
    5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
    6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
    7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

Nutrition Facts : Calories 237 calories, FatContent 9.7 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 32.8 g carbohydrate, SugarContent 30.4 g sugar, SodiumContent 0.8 g salt, FiberContent 6.9 g fibre

EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES



Easy braised red cabbage recipe | Jamie Oliver sides recipes image

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

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 9

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

Steps:

    1. 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.
    2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
    3. 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.
    4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
    5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
    6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
    7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

Nutrition Facts : Calories 237 calories, FatContent 9.7 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 32.8 g carbohydrate, SugarContent 30.4 g sugar, SodiumContent 0.8 g salt, FiberContent 6.9 g fibre

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