Ingredients:
2 tblsp olive oil
2 slices of bacon, sliced into strips
1 tblsp fennel seeds
2 apples, peeled, cut into small cubes
1 chopped or thinly sliced onion
1 large red cabbage, sliced into strips
½ cup balsamic vinegar
1 tblsp butter
Finely chopped parsley
Salt and freshly ground black pepper
Preparation:
In a deep pot, sauté the bacon with the fennel seeds with olive oil for a few minutes.
Add the onion and continue to cook with the lid on for a few more minutes until golden brown.
Add the apple cubes, cabbage strips, vinegar, salt and pepper.
Cover the pot and allow to slowly cook on low heat for an hour, occasionally stirring the contents.
Serve with a little fresh butter on top and the finely chopped parsley.
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This recipe is a simplified variant of one of the dishes currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk". (Compiled by Yasunari Ramon Suarez Taguchi)