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Braised Red Cabbage

This sweet, sloppy, chunky, sour, sticky mess is great with roasts, stews, cold meats, or just on toast. I could eat it for every meal.


  • 1 red cabbage, core removed and roughly cut into chunks
  • 1 pack (approx. 300g) streaky bacon, sliced finely.
  • 2 eating apples, peeled, cored and roughly diced
  • 1 onion, sliced
  • 1 or 2 tbsp fennel seeds
  • 150ml balsamic vinegar


  1. Fry the bacon and fennel seeds with plenty of olive oil in a very large saucepan, for 5 minutes.
  2. Add the onion and fry for a few more minutes until the onion is softened.
  3. Add the apple, cabbage and balsamic vinegar. Season well with salt, pepper, and anything else you fancy. Stir well.
  4. Cover and cook on a low heat for an hour, stirring occasionally.

This keeps well in the fridge, and is even better reheated and served with a bit of butter.