Things to do with green stuff (4) - Cambridge Bacon

One of the things about Induction is that it can get very dull (oh don't I know it!).

This recipe involves the classic combination of pork and cabbage cooked together and comes from East Anglia where they grow the greatest cabbages on earth!

This is the recipe for Keetje's Cambridge Bacon for one person.  I have posted this as a main meal, but the quantities can be halved if you have an elegant small appetite.

Ingredients

200g green cabbage, shredded

4 rashers of bacon chopped into small pieces

(or if you are Dutch, 2 portions of Spekblokjes from Albert Heijn)

Cream

1 tablespoon olive oil

Heat the olive oil in a wok or large frying pan and add the bacon.  Fry until the bacon is of the desired consistency - some people like it crispy, other less so.

Then add the cabbage and stir fry until the cabbage starts to wilt and is throughly heated.

Then, add cream to taste, keep stirring and make sure that all the cabbage is nicely coated.

Put on plate.

Eat!

I have cooked this a few times over the past few years and it has always received a good reception.  You can use any kind of cabbage that suits you, but I tend to prefer savoy cabbage as it has a strong flavour.

Keetje

xxx