Braised Red Cabbage with Bacon and Fennel Seeds

Ingredients

• 1 kg red cabbage, halved and finely sliced
• 2-3 sprigs rosemary
• 1 tablespoon olive oil
• smoked bacon, sliced
• 2 teaspoons fennel seeds
• a knob of butter
• a handful of prunes
• 2 apples, roughly chopped
• 8-10 tablespoons balsamic vinegar
• salt and pepper
• clementine juice (optional)

Method

1. Slice the smoked bacon and fry it in a casserole-style pan with about a tablespoon of olive oil over medium heat until golden.
2. Add 2 or 3 big sprigs of rosemary to the bacon and cook until crispy, then remove with a slotted spoon and set aside.
3. In the rendered bacon fat, add a knob of butter and 2 teaspoons of fennel seeds, cooking for a moment to release their aroma.
4. Tear in some prunes and cook briefly.
5. Add the sliced red cabbage and roughly chopped apples to the pan, season with salt and pepper.
6. Pour in 8-10 tablespoons of balsamic vinegar and stir well.
7. Cover and cook on medium heat for 25 minutes, stirring every 5 minutes.
8. After cooking, add a little more butter if desired, and optionally, a dash of clementine juice for extra flavor.
9. Serve as a side dish, garnished with the crispy bacon bits and rosemary.