The perfect accompaniment to pork chops - this dish of cabbage, apples and bacon is flavoured with cream, cider vinegar and nutmeg, making it super fragrant and incredibly flavourful.
- 1 head Savoy cabbage
- 2 sweet apples
- 6 rashers smoked bacon
- 1 onion
- 1 tbsp. sugar
- 2 tbsp. cider vinegar
- 125ml chicken stock
- 1/2 tsp. coriander seeds
- Pinch of nutmeg
- 125ml double cream
- Black pepper to taste
Remove the outer leaves from the cabbage. Remove the stalks from the inner leaves, roll into cigars and thinly slice. Peel, core and slice the apples into thin wedges. Remove the fat from the bacon and dice, and thinly slice the onion into half moons.
Dry fry the bacon until it renders some fats and turns golden. Remove with a slotted spoon and set to one side.
Add the onion and fry until translucent. Add the salt, pepper and sugar and sprinkle in the vinegar. Scrape off the bacon bits from the pan and add the cabbage. Cook until the cabbage starts to soften, aroud 5-8 minutes.
Add the apple, chicken stock, coriander seeds and nutmeg. Cook for 30 minutes or until the cabbage is soft, stirring often and adding more stock if needed.
Stir in the bacon and cook until any syrup in the pan thickens. Before serving, take the pan off the heat and stir in the cream. Don't boil.