Chef: Wonky Kitchen
This makes a sumptuous side with any roast dinner.
- 2 heaped tbs Wonky Tangy Onion Relish
- 1 red cabbage
- 2 eating apples (we love granny smiths but any will work)
- 2 rashers smoked streaky bacon
- a handful of fresh flat-leaf parsley
- 1 tbs rapeseed oil
- 150 ml balsamic vinegar
- 1 small knob of unsalted butter
- salt to taste
- pepper to taste
Peel the apples, then chop into 1 inch/ 2.5cm pieces.
Quarter the cabbage, remove the core and finely slice.
Pick and finely chop the parsley leaves.
Finely slice the bacon.
Drizzle a tbsp of oil into a pan over a medium heat, add the bacon, and cook until crispy.
Add the Tangy Onion Relish along with the apple and cabbage. Season with sea salt, black pepper then add the vinegar, and stir well.
Pop the lid on, reduce the heat to low and cook gently for 1 hour, or until the cabbage has softened and the balsamic has reduced, stirring occasionally.
Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.