Ingredients: 1/2 pint chicken stock, 6 rashers smoked streaky bacon, 1/4 handful fresh thyme, 1/2 white cabbage, knob butter, olive oil, sea salt, freshly ground black pepper.
Note: I reduced the ingredients by half to serve 2 people.
Thinly slice the cabbage and pick the thyme leaves. Add the chicken stock, thyme and bacon to a saucepan and bring to the boil. Sprinkle in the cabbage and cover with a lid and boil furiously for 5 minutes.
Remove the lid and reduce the heat to a simmer. Cook until the stock has reduced and the cabbage is cooked. Take off the heat and stir in a knob of butter and drizzle with olive oil and serve.
There’s not a great deal I can say about this recipe other than it was delicious. Very simple to make and a great way of enhancing what’s usually a boring vegetable.
The cabbage was cooked perfectly with a hint of thyme and the bacon gave the cabbage a lovely saltiness and deep flavour. A great dish… so good I’m cooking it again tonight!