What can make vegetables irresistible? Cook them with bacon!!! 

Today I was inspired to cook up this dish as a result of getting jostled around the blogosphere and finding myself at Jamie Oliver’s website. I was intrigued by his recipe, Braised Red Cabbage with Apple, Bacon and Balsamic Vinegar. First thought “bacon”, second thought, “a new way to eat vegetables”. So off I went to pick up a red cabbage out of the cabbage patch at Safeway, and to pick a package of porkie goodness.

The recipe is as easy and as “gorgeous” as Jamie claims it to be (not gorgeous if you look at my picture above, but gorgeous to eat. The picture by David Loftus on Jamie’s site does it much better justice).  The recipe is quite simply cooking up bacon in some crushed fennel seed. Add a sliced onion. Cook until golden and sticky (I loved that term). Add some diced apple, a chopped up head of cabbage, balsamic vinegar, salt, and pepper. Cook. Eat. The challenge? Not picking out and eating all the bits of bacon each time the lid is lifted to give the stuff a bit of a stir.


The cabbage is supposed to sit on the stove and cook on low for one hour. With any luck, there will be some remaining for Michael when gets home from work. The stuff is irresistible.  

PS: Yes it’s windy in Edmonton tonight. No, it has nothing to do with our cabbage consumption thank you very much.