2 slices thick cut bacon
½ medium onion
1 tart red-skinned apple, such as Pink Lady
½ head green cabbage, cut through the core into 4 wedges
Olive oil if necessary
2-3 tablespoons apple cider vinegar
2 tablespoons maple syrup
Salt and pepper
Small bunch parsley
Preheat the oven to 450ºF.
Heat a cast-iron skillet on a medium heat, add the bacon cook, stirring occasionally, until rendered and golden brown but not hard and dry, about 5 minutes. The fat will render out of the bacon. Add the onions and cook for 2-3 minutes. Meanwhile, cut the apple into quarters and remove the core. Then cut each quarter in half.
Add the cabbage and turn to coat with the bacon fat. If it looks a little dry sprinkle on some olive oil. Season with salt and pepper and place in the oven.
Cook for 10 minutes. Remove from the oven and turn the cabbage. Return to the oven and continue cooking until the cabbage is tender and the edges are brown and crispy, another 10 minutes or so.
Remove leaves from the parsley and chop roughly.
Remove the cabbage from the oven and season with salt and pepper. Drizzle with the cider vinegar and maple syrup. Sprinkle the chopped parsley and serve.
This dish makes a great side dish but