RED CABBAGE WITH BALSAMIC RECIPES

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.

Steps:

• 1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
  6. 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.
  7. Serve sprinkled with the crispy bacon and rosemary leaves.