18 Nov Must-try red cabbage braised with apple, bacon & balsamic vinegar
Caramelised Apple Balsamic
Prep time: 90 minutes
As the weather changes across the country so does the fresh produce that is available. Each season offers an array of beautiful fresh produce, this is a great time to start experimenting and trying new recipes or reworking those old ones with seasonal fruits and vegetables. Summer is approaching here in Stanthorpe which means that red cabbage is well and truly on the cards! Impress your palate with our braised red cabbage and caramelised apple balsamic recommendation.
1 red cabbage
2 rashers smoked streaky bacon
1 tablespoon fennel seeds
150 ml Lirah Caramelised Apple Balsamic
1 small knob of unsalted butter
A couple of sprigs of rosemary to garnish
Peel and slice the onion. Discard any wilted outer leaves from the cabbage, then remove the core and chop into irregular chunks.
Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the rosemary leaves. Finely slice the bacon.
Drizzle a good amount of oil into a pan over a medium heat, add the bacon, then smash and add the fennel seeds and cook until golden.
Add the onion, cover, and continue to cook for 5 to 10 minutes, or until golden and sticky.
Scatter in the apple and cabbage, season with sea salt, black pepper and the caramelised apple balsamic vinegar, then stir well.
Put the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
Scoop into a serving dish, pop the butter on top and sprinkle over the rosemary, then serve.
Note: Our braised red cabbage and caramelised apple dish is the perfect accompany to char-grilled zucchini and peaches.
Try this recipe sprinkled at serving time with Lirah Caramelised Garlic Balsamic