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Red cabbage and Apple
  • 1 tablespoon olive oil
  • 2 trimmed bacon rashers (28cm long), finely sliced
  • 1 medium onion, chopped
  • 2 large red apples, unpeeled and chopped into 2.5cm pieces
  • 1 medium head red cabbage, sliced
  • Freshly ground black pepper
  • 150 ml Balsamic vinegar
  • 2 teaspoon butter
  • 1 tablespoon fresh parsley, finely chopped
  1. Brush non-stick fry pan with olive oil, heat over a medium high heat and add finely sliced bacon.
  2. Add the onion and cook until golden. Cover with the lid and let cook for 2-3 minutes.
  3. Add the apple and cabbage, season with pepper, balsamic vinegar and stir through.
  4. Cover and cook on low heat for another 60 minutes, checking and stirring during this time.
  5. Serve with or without butter and freshly chopped parsley.

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large non-stick frypan with lid or saucepan

Nutrition Information

373g Quantity per serving Quantity per 100g
Energy 956kJ 256kJ
Protein 8.6g 2.3g
Fat, total 8.3g 2.2g
— Saturated 1.9g 0.5g
Carbohydrate 23.3g 6.2g
— Sugars 23.1g 6.2g
Fibre 10.0g 2.7g
Sodium 424.6mg 113.8mg