Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.
Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.
Spoon the cabbage into 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.