Rustic bacon, apples and cabbage

    (20)
    1 hour 20 min

    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.


    17 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (18)

    by
    18

    This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.  -  17 Feb 2009  (Review from Allrecipes US | Canada)

    by
    12

    The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today, so I thought this would be an appropriate supper. I'll also make this again - it would be excellent even without the sour cream added.  -  31 Aug 2009  (Review from Allrecipes US | Canada)

    by
    11

    I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion, left out the olive oil because with the porks I did not need it and the sour cream because I don't like it and forgot the coriander and nutmeg. LOL. Was still awesome.This dish had a different flavor and texture with every bite. I think the only thing it needed to be a perfect meal was some kind of course peasant bread like a rye bread or maybe Irish Soda Bread. Thank You for this recipe, it is definitely a keeper!  -  07 Sep 2010  (Review from Allrecipes US | Canada)

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