Smokey Bacon Cabbage

In light of Christmas being just around the corner I thought I would do two quick sides that I will be doing on the day. They are tasty dishes that are packed with flavour, that take no time at all to make and are suitable to go with pretty much any roast at Christmas. This cabbage dish should not be prepped in advance just whip it together while the Yorkshire puds are in the oven.  Feel free to swap out the cream (that was all I had to hand) for some crème fraîche, but only if it’s the real stuff - none of this ½ fat nonsense.

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  What you need for 3 people:
  

  • 1/2 a cabbage
  • 4 rashers of smoked streaky bacon (streaky is best but back bacon will do)
  • 50 ml of cream
  • A squeeze of lemon juice

  
  How it make it:
  

  1. Dice the bacon into lardons and fry in a hot pan. Add a little oil to the pan so the bacon will cook. Fry until the bacon is beginning to crisp.
  2. While frying remove the very outer leaves of your cabbage then slice into stripes 1 cm thick. Throw the leaf slices into the pan once the bacon is crisp and toss the cabbage in the bacon fat. Fry for a further minute and now add in 100 ml of tap water and cover the pan with a lid / some tin foil. Reduce the pan temperature to a medium heat and steam until the cabbage starts to become tender (3-5 minutes).
  3. Remove the lid and increase the heat to start evaporating off any excess water. This should take roughly 2 minutes depending on how quickly it takes for your hob to get up to temperature.
  4. Mix in the cream, season and add in a squeeze of lemon juice to taste.