A little like sauerkraut, this yummy mixture of bacon and cabbage is perfect for serving alongside pork chops. It's super easy to make and is particularly tasty at Christmastime as the addition of caraway seeds keep it wintery.
- 1 large head cabbage
- 8 rashers bacon
- 125ml white wine vinegar
- 100g caster sugar
- 4 tbsp. plain flour
- 1 tbs. caraway seeds
Remove the leaves from the cabbage and shred. Whisk together the sugar and vinegar until dissolved.
Put two slices of bacon into the bottom of a large casserole pot. Sprinkle with 1/4 of the cabbage, flour and caraway seeds then continue to layer, ending on a layer of caraway seeds.
Cover with water so that the veggies are about 3/4 of the way covered. Bring to a boil over a low medium heat. Cook for around 45 minutes or until tender, stirring occasionally so that the bacon doesn't burn and until the cabbage is softened.
Leave to cool a little, then stir in the vinegar mix. Leave to cool completely before serving.