Bacony Cabbage

A community recipe by FlannyBabes

Not tested or verified by Nigella.com

Introduction

I cook this about twice a week for myself because it's so easy - to cook AND to wash up! Feel free to reduce the garlic - it's one of my (many) weaknesses.

Ingredients

Serves: one

Metric Cups

½ small cabbage (savoy)
5 rashers streaky bacon (smoked)
1 onion
4 cloves garlic
1 olive oil
1 butter (a lump of)

½ small cabbage (savoy)
5 rashers bacon (smoked)
1 onion
4 cloves garlic
1 olive oil
1 butter (a lump of)

Method

Bacony Cabbage is a community recipe submitted by FlannyBabes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Shred the cabbage as finely as you can - I find this easiest with a breadknife, but I daresay you could use a food processor if you had one.

Slice the onion, smash the garlic and snip the streaky bacon into 1/2 inch strips. Fry over a medium heat in the oil and butter in a pan (big enough to hold the cabbage later) until suitably golden and crisp.

Fish the streaky bacon mixture out with a slotted spoon and transfer to the plate you're going to eat from. Add the cabbage to the pan - hopefully it will spit and steam.

Slam the lid on, wait for about a minute, then take off the lid and stir until wilted but still nice and crunchy. Return the streaky bacon etc. to the pan, give it a good stir, add lots of pepper, and eat! (After putting on the plate, of course.)

Shred the cabbage as finely as you can - I find this easiest with a breadknife, but I daresay you could use a food processor if you had one.

Slice the onion, smash the garlic and snip the bacon into 1/2 inch strips. Fry over a medium heat in the oil and butter in a pan (big enough to hold the cabbage later) until suitably golden and crisp.

Fish the bacon mixture out with a slotted spoon and transfer to the plate you're going to eat from. Add the cabbage to the pan - hopefully it will spit and steam.

Slam the lid on, wait for about a minute, then take off the lid and stir until wilted but still nice and crunchy. Return the bacon etc. to the pan, give it a good stir, add lots of pepper, and eat! (After putting on the plate, of course.)

Additional Information

This is also good with a small (or large!) amount of fresh red chilli - and the red looks pretty too. Also nice with a grating of nutmeg. Another goood variation is to reduce the cabbage and mix with some hot cooked spaghetti (about 2 or 3 oz. uncooked weight) and a good splash of double cream.