Braised Red Cabbage with Bacon, Apple and Pomegranate

  •  

  • Prep. 5 minutes /

  • Cook time 1h10 /

  • 4 to 6 portions

Choux Rouge T Dion 1
Choux Rouge T Dion 1
Choux Rouge T Dion 1

Ingredients

  • ½ red cabbage, coarsely chopped
  • ½ onion, cut into small dice
  • 1 clove garlic, minced
  • 3 slices F. Ménard bacon steak, diced
  • 1 apple, diced
  • 75 ml apple cider vinegar
  • Juice and seeds from ½ pomegranate
  • ¼ cup Italian parsley, chopped
  • 2 tsp. grainy mustard
  • 1 tsp. 5-spice powder
  • 1 bay leaf
  • Salt and pepper to taste

Preparation

  1. To a hot pan, add the F. Ménard bacon steak, onion, garlic, 5-spice powder, grainy mustard and bay leaf. Cook 7 to 10 minutes over medium heat.
  2. Deglaze pan with apple cider vinegar, scraping the bottom of the pan, then add the cabbage, apple, pomegranate seeds and juice (just cut the pomegranate in two and squeeze to extract seeds and juice). 
  3. Pepper generously and mix well.
  4. Turn heat to low and continue cooking for 1 hour, covered.  
  5. Add parsley when ready to serve.
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