Due to too much blog visiting and not enough crafting, I present to you another recipe....! This recipe is great for using up cabbage that appears in your weekly seasonal box, or in your vege patch. We tend to eat it with pork sausages. A couple of months ago I went into the butcher asking for sausages that would go well with a cabbagy bacony appley thing and got a rather strange look, because he was a bit confused about why the vegetable was my starting point rather than the meat. At least the sausages I ended up with were tasty!
Cabbage with bacon and apple
(serves 2-3 as a side that's really the main event)
1 tbsp olive oil
1 onion, thinly sliced
2 rashers bacon, thinly sliced
1 apple, peeled & sliced
1/4 cabbage, finely sliced
1 tbsp red wine vinegar, or to taste
2 tbsp good extra virgin olive oil
salt & pepper
1/4 cup rouchly chopped parsley
Gently fry the onion and bacon together over medium heat in a large frypan that has a lid, until the onion has softened.
Add the apple and cook until starting to soften.
Add the cabbage and toss about so that the onion mixture is vaguely stirred through. Put the lid on and cook, shaking the pan occasionally, for a couple of minutes or until the cabbage is no longer raw. You want it to still have a bit of crunch.
The problem with taking photos of your dinner is that it's dark. It looks better than this in real life!!!
Remove from the heat, stir through remaining ingredients and serve!