Bacon Chop with Red Cabbage and Prunes

Name: Bacon Chop with Red Cabbage and Prunes
Yield: Serves 4
Cuisine: British
Ingredients: 1 large red onion, peeled, halved and thinly sliced; vegetable oil for frying; 1 small head of red cabbage, quartered, root removed and very finely shredded; salt and freshly ground black pepper; 1 teaspoon redcurrant jelly; 8 no-need-to-soak prunes, pitted and shredded; 4 bacon chops, each about 180-200 g; a couple of good knobs of butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

I tried this out at home one night after I had been on an experimental bacon curing session. Red cabbage and raisins is a classic pairing, so I thought why not try it with prunes as they have something of an affiliation with bacon in classic French cooking. It worked a treat!

Home-cured bacon chops would be ideal here, but otherwise ask your butcher if he can lay his hands on a piece of smoked streaky or back bacon with the bone in. Thick pieces of bacon like this can tend to be a b

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

February

Cabbages

‌

The licensor does not allow printing of this title