Red Cabbage Salad



  • 6 rashers unsmoked bacon, diced
  • 200 milliliters red wine vinegar
  • 2 tablespoons light, soft brown sugar
  • 1 small red cabbage, shredded
  • Handful of sultanas
  • 150 grams Stilton or other hard blue cheese, crumbled


Cook the bacon in a frying pan until crisp. You shouldn’t need any oil as the fat will run from the bacon. Heat the vinegar in a large saucepan until just about simmering. Tip in the sugar and stir to dissolve; then add the red cabbage. Cook for 3 – 5 minutes, tossing the cabbage through the vinegar. Spoon the cabbage into a bowl, stir through the bacon, sultanas, and season with black pepper and a little salt. Allow to cool. Toss in the blue cheese to serve.