Free of: All top allergens except sulphites (red wine vinegar) and gluten-free.

Ingredients

• 1 red cabbage, quartered, cored and thinly sliced
• 4 slices bacon, diced
• 2 green apples, peeled, cored and diced
• 6 tbsp (90 mL) onion, finely chopped
• 6 tbsp (90 mL) red wine vinegar (Substitution: rice vinegar)
• 4 tbsp (60 mL) honey
• 1 tsp (5 mL) caraway seeds (Optional)

Method

1. In a large skillet or dutch oven, sautée bacon over medium-high heat.
2. Add onion and cook for 2 to 4 minutes.
3. Stir in cabbage and all other ingredients.
4. Cover pan and reduce heat to medium. Cook for one hour, or until cabbage is soft.
5. Serve at once.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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