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Cambridge Cabbage and Bacon




Source of Recipe


the web


List of Ingredients




Crisp white cabbage - 1 large
Back bacon - 4 rashers, or more
Streaky bacon - 4 rashers, or more
Butter - 15g (½ oz)
Salt and pepper
Ground allspice - pinch



Recipe



Trim and quarter the cabbage and wash it well. Bring a large pan of water to the boil and throw in the cabbage. While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan.

When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water.

Place it in a mound on a deep dish and throw the bacon and its hot fat over the top. Season with salt and pepper and a pinch of allspice and serve large helpings.

Serves 4.