Red Cabbage And Bacon Casserole
|Vegetable oil||1 1⁄2 Tablespoon|
|Onion||1 Large, finley sliced|
|Bacon streaky slices||6 , chopped|
|Cooking apple||1 Large, peeled, cored and sliced|
|Potatoes||2 Large, sliced|
|Red cabbage||1 Medium, washed, coarse outer leaves removed and shredded|
|Caraway seeds||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Chicken stock||10 Ounce|
|Soft brown sugar||1 Tablespoon|
In a large flameproof casserole, heat the oil over moderate heat.
Add the onion and cook, stirring occasionally, for 8 minutes, or until it is browned.
Add the bacon to the pan and, stirring occasionally, cook until the pieces become brown.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Stir the apple, potatoes, red cabbage, caraway seeds, lemon juice, vinegar, salt, pepper, stock and brown sugar into the pan and bring the liquid to the boil, stirring occasionally.
Cover the casserole and transfer it to the oven.
Braise for 2 hours, or until the cabbage is very tender.
Remove from the oven and serve.