A super simple side dish you can let cook all day, or even the day before and then reheat it. In this version you have the contrast of the salty bacon with the sweetness of the balsamic vinegar and the tartness of the apples. Note that the amounts below are approximate - you really can’t screw up the recipe, so add / leave out whatever you think you’d like...

Ingredients:

1. •1 head red cabbage
   

2. •1 medium onion
   

3. •2 apples - I don’t think it really matters what kind, I used Gala
   

4. •4 slices bacon
   

5. •1/3 cup balsamic vinegar
   

6. •2 TBSP Olive Oil
   

7. •(Optional) 1 TSP caraway seeds
   

8. •(Optional) 2 TBSP sugar (or for low-carbers 1 packet Splenda®)
   

9. •Some water or stock (as needed)
   

10. •Salt & pepper
    

The Recipe:

Start by putting a big pot on medium heat and put in a couple of tablespoons of olive oil. Chop up your bacon and onion and add it to the pot and cook over medium heat, stirring occasionally until the bacon is pretty much cooked, and the onions are translucent (about 5-8 minutes).

In the mean time, peel and slice the apples into pieces about an inch or so in size....

Then add the apples to the bacon and onion mixture. Stir it through and cook it for a couple of minutes while you get the cabbage ready...

Take the cabbage and discard the outermost leaves. Then cut it into quarters and remove the core. And finally, cut the quarters into shreds...

...and add it into the pot. Give it a good stir and leave it on the heat for a few minutes stirring occasionally until it starts to wilt a bit (maybe 5 min).

The last bit is to add the balsamic vinegar, a bit of salt and pepper, and if you like, a little sugar or caraway seed. Stir it through thoroughly and then cover the pot with a lid, turn the burner down to simmer and cook until it’s done the way you like it, giving it a stir every now and then.

After a few hours you have a lovely, cabbage-y side dish that is quite hearty.

Have a go and let me know what you think!