My husband adores the recipes of Jamie Oliver. Personally, I find that he is a bit footloose with the measurements, but his insistence on using fresh seasonal products makes all of the difference in his cooking.
I particularly like his “heavy” vegetable recipes. Let’s face it, who can argue with red cabbage with apple and bacon. Add Gourmet Living’s delicious balsamic vinegar and you have a recipe fit for a king. This is a great seasonal recipe, best enjoyed during the winter or an early (cold) spring day.
While I had planned to use this recipe to accompany his slow-roasted pork, I couldn’t resist and we ate this delicious recipe as a stand-alone main dish. Neither my husband or I were disappointed at Jamie’s inspired contribution to tasty cooking.
Red Cabbage, Apples, Bacon and Balsamic Vinegar
Yield 4 servings
Another wonderful recipe from Jamie Oliver. The addition of balsamic vinegar makes all the difference.
Ingredients
- 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 (Goccia d'Oro Gourmet Living)
- 1 small knob of unsalted butter
Instructions
- 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.
- Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
- 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.
- Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
- Scatter in the apple and cabbage, 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.
Courses Vegetables
Cuisine International
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