1 lb (450 g) cabbage, shredded
4½ oz (125g) chopped bacon
1 Granny Smith or other tart apple – peeled, cored and chopped
2 tablespoons dry cider
2 tablespoons cider vinegar
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, peeled and chopped
1 bay leaf
½ teaspoon thyme
Salt and black pepper
Makes 4 generous servings. Try with pork and apple sausages and mash.
1. In a large skillet or wok, dry-fry the bacon until crispy and golden, then remove it to a plate.
2. Add the oil to the pan and fry the onions over a medium heat until golden brown at the edges.
3. Now turn the heat up and add the cabbage, stirring continuously for about 3 minutes, until tender.
4. Return the bacon to the pan and add the apple, garlic, bay leaf and thyme, and season well with salt and black pepper. Toss the mixture around for a few seconds, then add the cider and cider vinegar and continue to cook, with the heat still high, for 1-2 minutes.
5. Remove the bay leaf, taste and season and serve.