Lizzie's Recipes

A collection of easy to make recipes

Good old Cabbage and Bacon

The poor much maligned cabbage is actually a wonderful vegetable and very versatile.  Our favourite way of cooking it is gently fried/steamed with bacon and served as a side dish with meat or potatoes.

I use Savoy cabbage or plain old green cabbage and always include some of the darker leaves finely shredded as well.  This adds a nice colour to the dish and the vinegar adds a lovely tang.  I used dill in this last lot I made but carraway seeds are also a nice addition.  This dish has a lovely texture and my tip is when you think the cabbage is cooked, there will be a lot of fluid in the bottom of the pot.  This makes for watery cabbage when you serve it up.  If you turn up the heat and let the fluid evaporate it makes for a lovely rich flavour.

If I find I have made too much it freezes well or, with the addition of a carton of beef stock, some chopped potato and sliced continental frankfurters, it can be turned into a wonderful soup.  We are also thinking of adding some minced pork next time to the leftovers and using it as a filling for spring rolls!  The possibilities are endless…

Cabbage and Bacon

Ingredients:

300g streaky bacon, sliced into batons

½ green cabbage, shredded

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, grated

1 tablespoon white wine vinegar

1 bunch dill, finely chopped

½ teaspoon grated nutmeg

Salt & pepper to taste

Chopped parsley for decoration

Method:

Melt butter and oil together in a heavy bottomed pot

When sizzling add the garlic and bacon and fry for a few minutes until the bacon

renders some fat but being careful not to let it stick to the pan

Throw in the shredded cabbage and continue stirring until it starts to wilt

Add the vinegar and nutmeg.

Season with some salt & pepper – this will be done again when it’s cooked

Cover and simmer for around 30 minutes until the cabbage is just about cooked

Take lid off and turn up the heat a little and simmer for a further 15 minutes until

the moisture in the pot evaporates

Have a taste and season again if necessary

Serve in a bowl topped with chopped parsley

Bon Appetit! 🙂

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