About this recipe:This dish is fantastic for the winter. It has the perfect balance of sweet and sour. Onion is simmered with cabbage, Granny Smith apples and bacon. It goes particularly well with pork chops.
1 teaspoon olive oil
6 rashers streaky bacon, chopped
1 large onion, chopped
salt and pepper to taste
1 tablespoon caster sugar or to taste
2 tablespoons cider vinegar
1 head green cabbage, cored and chopped
2 large Granny Smith apples, peeled, cored and thickly sliced
125ml chicken stock or as needed
1/2 teaspoon coriander seeds
1 pinch nutmeg
125ml soured cream
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Heat olive oil over medium heat in a large, heavy-bottomed pot. Add the bacon and cook and stir until most of the fat is rendered and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
Stir the onion into the pot, season with salt and pepper and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pot. Add the cabbage, stirring well to combine.
Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock and coriander seeds. Cover, reduce heat to medium low and cook for at least 30 minutes, stirring occasionally. Add more stock as needed and continue cooking until the cabbage is soft, but not falling apart.
Just before serving, remove the lid and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg and fold in the soured cream.