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Red Cabbage, Crispy Bacon and Toasted Fennel Seeds

Red Cabbage, Crispy Bacon and Toasted Fennel Seeds

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Fresh red cabbage has a slight bitter peppery taste, adding brown sugar, a splash of vinegar and sweating it down gives a lovely tenderness with a subtle sweetness, a classic Christmas day side. This moreish recipe has the addition of salty crispy bacon and toasted fennel seeds. The fennel seeds add another layer of flavour to the sweet red cabbage. Recipe from Nokx Majozi, sous chef at Rosewood London and head pie maker at Holborn Dining Room.
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Ingredients

  • 1 tbsp vegetable oil
  • 150g smoked streaky bacon, sliced into strips
  • 15g fennel seeds
  • 1 small red cabbage, cored and finely sliced
  • 20g light brown soft sugar
  • 2 tbsp cider vinegar
  • 1 handful curly parsley, to serve (optional)

Method

Step 1

Put the oil in a large pan over a medium heat, add the bacon and cook for approx. 4 mins, until crispy, tossing it as it cooks. Remove using a slotted spoon, leaving the oil and bacon fat in the pan, and set aside to drain on kitchen towel.

Step 2

Add the fennel seeds to the pan and cook for 2 mins in the fat, until golden brown. Add the cabbage, sugar and vinegar; toss to mix. Lower the heat and cook for 15-20 mins, stirring every 5 mins, until the cabbage is tender. If it looks dry, add a splash of water.

Step 3

To serve, top with the crispy bacon, and parsley, if using.

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