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(courtesy of The Lavender Cookbook by Sharon Shipley) Lavender Recipes ½ pound bacon, thick-sliced and diced
1 cup yellow onion, finely diced
1 tablespoons dried culinary lavender buds, finely ground in a spice grinder
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 tablespoon all-purpose flour
2/3 cup white wine vinegar
1/3 cup sugar
¼ cup chicken broth
8 cups red cabbage, thinly shredded
2 green apples, peeled, cored, and shredded
¼ cup fresh Italian parsley leaves, chopped
Pinch sea salt and freshly ground black pepper Fry bacon in large skillet over medium heat until crisp. Pour off all but ¼ cup of the drippings. Add onion, lavender, caraway seeds, and mustard seeds to skillet. Cook 5 minutes or until onion softens. Whisk in flour and cook 1 to 2 minutes to remove starchy taste of flour. Stir in vinegar, sugar, and broth. Season with salt and pepper. Add cabbage and apples. Cook for 4 to 5 minutes, tossing cabbage with tongs to wilt it. Stir in parsley just before serving.