Have all your ingredients prepped and ready.

Melt one tablespoon butter in a large non-stick pan and add the bacon. Cook until done, but this will be a personal preference. You may want it super crispy, but I think the smoky flavors are best retained if the bacon is taken off the heat just before it gets too crispy. Remove and set aside in a bowl lined with kitchen paper.

Add the second tablespoon of butter to the pan. One melted, add the cabbage and the apple.

Cook the cabbage mixture over moderate heat for 14-15 minutes until the cabbage softens, but this will depend on how thinly you sliced it. Add the cider vinegar along with a small dash of water and continue to cook until the moisture cooks out and the cabbage has completely softened.

Reduce the heat to low and stir through the soured cream. Do not bring to the boil, else the soured cream may split/become ‘grainy’. Rather leave on a low-moderate heat to just gently warm through.

Stir through the bacon and taste the mixture, adjusting the seasoning with salt and pepper as needed. Garnish with chopped parsley just before serving.