I usually make coleslaw with my cabbage so it was nice to try a cooked recipe for a change. This red cabbage with apple and fennel recipe can be used as a side dish or as a light meal. And it is a great way to use some leftover Christmas ham – in the recipe or alongside.
1 onion or spring onions
1 red cabbage
2 rashers bacon (optional or use ham)
½ a bunch of fresh parsley
1 tablespoon fennel seeds (bash to release flavour)
150 ml balsamic vinegar
Peel and slice the onion.
Remove outer leaves from the cabbage, then remove the core, and chop into chunks.
Peel the apples, then chop into chunks.
Finely slice the bacon. I had left over ham so used that instead.
Drizzle olive oil into a pan over a medium heat, add the bacon and fennel seeds and cook until golden.
Add the onion and cook for 5 to 10 minutes, or until lightly golden and sticky.
Scatter in the apple and cabbage, season with salt, black pepper and balsamic vinegar, and stir well.
Put the lid on, reduce the heat to low and cook gently for 1 hour, or until sticky and sweet, stirring occasionally.
Scoop into a serving dish and sprinkle over the parsley.
Serve as a side dish with meat of your choice or add more bacon/ham and serve as a light meal.