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Braised red cabbage with apples, pancetta and balsamic vinegar

Préparation - 15 minutes

Cuisson -

Ingrédients

Serves 6

  • 60 ml (2 tbsp) extra virgin olive oil
  • 125 g (1/4 lb) of diced pancetta
  • 1 onion, peeled and sliced
  • 2 red apples, peeled and diced
  • 1 red cabbage, outer leaves and heart removed, coarsely chopped
  • 5 ml (1 tsp.) Seasoning "Fennel & Salt"
  • Pepper to taste
  • 150 ml (2/3 cup) balsamic vinegar Belzebu
  • 1 handful chopped fresh parsley
  • 5 ml (1 tsp.) Fennel pollen
  • 15 ml (1 tbsp.) Butter

Préparation

  1. In a saucepan, heat a generous spoonful of olive oil, add pancetta and sauté until golden.
  2. Add onion and continue cooking for a few minutes, uncovered, until sticky and golden.
  3. Add apples, cabbage pieces, “Fennel and Salt” seasoning, pepper and vinegar.
  4. Mix thoroughly.
  5. Cover and continue cooking on low heat for 1 hour, stirring from time to time.
  6. Transfer to serving plate with a spoon, garnish with butter and sprinkle parsley and fennel pollen on top.