Twenty Minute Braised Red Cabbage with Bacon & Onions

Method

1. Heat the butter in a large pan until it starts to bubble (but do not brown), then add the onion and bacon and cook, stirring, for about 5 minutes.
2. While the onions and bacon are cooking, remove all the outside leaves from the cabbage and discard.
3. Cut the remaining cabbage into quarters and shred very thinly, wash well and drain thoroughly.
4. Add the cabbage to the bacon and onions and stir, add the juice then cover with a tight fitting lid and cook for a further 15 minutes, stirring occasionally
5. The cabbage will then stew in the butter and retained moisture.
6. 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.