Red Cabbage, Crispy Bacon and Toasted Fennel Seeds

Ingredients

• 1 tbsp of vegetable oil

• 150 g of smoked streaky bacon, sliced into strips

• 15 g of fennel seeds

• 1 small red cabbage, cored and finely sliced

• 20 g of light brown soft sugar

• 2 tbsp of cider vinegar

• 1 handful of curly parsley, to serve (optional)

4 servings

Calories~313 kcal

Protein~10 g

Carbs~21 g

Fat~20 g

Fiber~6 g

Sugar~11 g

Total recipe

Calories~1,250 kcal

Protein~40 g

Carbs~85 g

Fat~80 g

Fiber~25 g

Sugar~45 g

Method

• Step 1

  Put the oil in a large pan over a medium heat, add the bacon and cook for approx. 4 mins, until crispy, tossing it as it cooks. Remove using a slotted spoon, leaving the oil and bacon fat in the pan, and set aside to drain on kitchen towel.

• Step 2

  Add the fennel seeds to the pan and cook for 2 mins in the fat, until golden brown. Add the cabbage, sugar and vinegar; toss to mix. Lower the heat and cook for 15-20 mins, stirring every 5 mins, until the cabbage is tender. If it looks dry, add a splash of water.

• Step 3

  To serve, top with the crispy bacon, and parsley, if using.