Braised red cabbage with bacon
Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.
Add the streaky bacon and fry for 3-4 minutes, until golden.
Add the red cabbage and continue to cook for five minutes.
Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.
Add the stock and simmer for another five minutes, until the cabbage is cooked through.
Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve.