This warm, Autumnal, sweet and savoury slaw, will make a delicious accompaniment to all manner of meals.


  • 3 carrots, peeled and grated

  • 1 medium head savoy or red or white cabbage, thick ribs removed and shredded

  • 6 slices nitrate-free bacon, diced

  • 1 cup apple cider vinegar

  • 3 Tbsp, mustard seeds

  • 6 sprigs thyme

  • 4 bay leaves

  • ¼ - ½ apple or pear cider

  • 1 apple, grated

  • 1 small bunch chives, finely chopped

  • 2 Tbsp ghee

  • Sea salt and freshly cracked black pepper


  • 1.

    Heat a deep frying fan or enamel pot over medium heat and add ghee

  • 2.

    Add bacon and cook until starting to crisp

  • 3.

    Add onions to the pan and season with salt and pepper then sweat for 4-5 minutes

  • 4.

    Add the carrots and apple and stir to combine

  • 5.

    Add the cabbage, apple cider vinegar, mustard seeds, thyme and bay leaves. Season with salt to taste – it will taste very vinegary at this stage but the salt will help offset the sharpness of the vinegar

  • 6.

    Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft

  • 7.

    Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy

  • 8.

    Serve right away or leave it in the fridge and serve it up the next day, when it’s even tastier

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