Ingredients
- 1kg Savoy cabbage, finely shredded
- 12 rashers streaky bacon, chopped into small pieces
- 2 garlic cloves, finely sliced
- 250ml single cream
- 50g parmesan, grated
-
Prep: 10 mins
Cook: 15 mins
Method
- Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
- Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
- In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.
