Cabbage with Bacon and Cream - Irish Food

4 Tbs. butter

6 slices (rashers) smoked, regular (streaky) bacon, thinly sliced

1 large green cabbage, outer leaves removed

2 cloves garlic, crushed

1 tablespoon water

¾ cup light or heavy cream

Salt and pepper to taste

Melt the butter in a large frying pan or wok over high heat, add the bacon and fry 4 to 5 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the cabbage into quarters, removing the core from each piece, and thinly shred across the grain. Add the cabbage to the pan, along with the garlic and water. Saute for about 5 minutes over medium-high heat, tossing frequently, until wilted and just tender.

Increase the heat a little and return the bacon to the pan. Pour in the cream and allow to bubble for a few minutes until thickened slightly. Season with salt and pepper to taste and serve immediately.

Serves 6 to 8

Preparation time: 10 minutes

Cooking time: 10 minutes

Source: Rachel’s Irish Family Food by Rachel Allen

This dish turns cabbage into something luxurious. The saltiness of the bacon works perfectly with cabbage. It is particularly good served with roast pork or chicken.