Braised red cabbage with pancetta and Lucy’s Classic Balsamic
Lucy's Classic Balsamic 65g Pancetta lardons 1 tbsp olive oil 2 eating apples, diced 1 tbsp rosemary 1 red cabbage, finely sliced 1 tsp fennel seeds 100g prunes Juice and zest of 1 orange
METHOD:
Heat the oil in a large pan. Add the pancetta and fry until golden. Add the rosemary and fry for a further minute. Remove the pancetta and rosemary from the pan.
Add the remaining ingredients to the pan with 4 tbsp of Lucy's Classic Balsamic. Gently cook for 30 minutes, stirring frequently.
Transfer to a serving dish and top with the rosemary and pancetta.
