Red Cabbage with bacon n apples

Seriously, what an unimaginative name for this dish. Sorry. I had about half a red cabbage left over from the Broccoli Slaw that I made the other day and an awful lot of apples, so I figured I try cooking the cabbage. I don’t think I’ve ever cooked cabbage before. And I needed to distract myself for another hour or so while the chicken was still slow cooking.


  • Half a red cabbage (or so… you know, I’m not very exact)
  • 1 red apple
  • 1 onion
  • Tablespoon of fennel seeds
  • 125ml of balsamic vinegar
  • 100g of bacon
  • Olive oil
  • Butter


  1. Throw some olive oil in a saucepan and add your fennel seeds and bacon, chopped up, to it. (I skipped the whole chopping the bacon bit cause I used one of those packs of pre-chopped bacon bits.)
  2. When it’s all brown, then add in your sliced onion and cook for another few minutes. Stir it often!
  3. Add in the peeled and chopped into chunks apple, stir about a bit. Then throw in the cabbage which you’ve roughly chopped.
  4. (I hope you are reading all these directions before starting to cook – otherwise you’ll be frantically peeling and chopping while cooking!)
  5. Add the balsamic vinegar, cover the saucepan, and cook on a low heat for about an hour. Stir it every once in a while to make sure it doesn’t stick to the bottom of the pan or anything!
  6. I threw in about a tablespoon of butter at the end of the cooking – cause I like butter. And it was rather nice and made it all shiny.

Author: torie

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