This recipe can be made two days in advance or even a few weeks ahead and then frozen.
Put the cabbage, apples, clementines, onion, garlic, prunes, herbs, red wine, balsamic vinegar and some salt and pepper in a saucepan. Cover the pan with a lid, then cook over a very low heat for 2 to 3 hours. Stir every 20 minutes to make sure there is still some liquid left and that it isn’t catching on the bottom of the pan.
Towards the end of the cooking time, cook the bacon lardons in a sauté pan over a medium heat until crisp. Transfer to a plate lined with kitchen paper to absorb any excess grease, then set aside until needed.
When you’re ready to serve, combine the bacon pieces with the red cabbage, then transfer to a serving bowl.