- 100g unsalted butter
- 2 small red onions, sliced
- 6 rashers smoked back bacon, thinly sliced
- 1 tbsp black onion seeds
- 1 small red cabbage
- 1 large glass tangerine or Satsuma juice
- 2 tsp sweet paprika
- salt and freshly ground black pepper
Heat the butter in a large pan until it starts to bubble (but do not brown), then add the onion, bacon and seeds and cook, stirring, for about 5 minutes.
While the onions and bacon are cooking, remove all the outside leaves from the cabbage and discard.
Cut the remaining cabbage into quarters and shred very thinly, wash well and drain thoroughly.
Add the cabbage to the bacon and onions and stir, add the juice and paprika then cover with a tight fitting lid and cook for a further 15 minutes, stirring occasionally
The cabbage will then stew in the butter and retained moisture.
At the end of cooking, season, then tip into a large bowl and tuck in - the buttery juices are delicious I promise you, and all you need with it is crusty bread and a chunk of cheese.