Red Cabbage Crispy Smoked Bacon and Rosemary, Apple, Fennel Seeds & Balsamic
Mix up your usual Red Cabbage with this tasty recipe from Jamie Oliver's Christmas Cookbook. This recipe gives traditional red cabbage a facelift whilst retaining all the favourite elements of this much-loved casserole.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
Buy From
Introduction
Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
Ingredients
| 1 | red cabbage (1kg) |
| 4 | rashers of higher-welfare smoked streaky bacon |
| olive oil | |
| 2 | eating apples |
| 2 | sprigs of fresh rosemary |
| 1 heaped tsp | fennel seeds |
| 100g | dried prunes |
| 1 | clementine |
| 6 tbsp | balsamic vinegar |
Method
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. 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.
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. 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. Add the vinegar, cabbage and a pinch of sea salt and black pepper. 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. Serve sprinkled with the crispy bacon and rosemary leaves.
Get ahead: Make this the day before and simply reheat it in a pan – it’ll taste great, but if you do this I’d recommend stirring the bacon and rosemary through it rather than serving them on top as a garnish.
Calories 96kcal | Fat 2.6g | Sat Fat 0.4g | Protein 2.4g | Carbs 16.2g | Sugars 15.6g | Salt 0.4g | Fibre 3g
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.
Reviews
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment
