serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ½ cabbage
- 2 tbsp olive oil
- 300 g (10½ oz) thick bacon or speck, cut into strips
- 2 garlic cloves, finely chopped
- 1–2 tbsp hot English mustard
Instructions
Cut the cabbage into thick slices, then into 2–3 cm (¾–1¼ inch) squares. Rinse under cold water and drain in a colander.
Heat the olive oil in a large frying pan with a tight-fitting lid over medium heat. Add the bacon and cook for 5 minutes, or until golden brown. Reduce the heat, add the garlic and stir for 1 minute.
Add the cabbage with any water still attached to the leaves and toss thoroughly to coat in the bacon mixture. Increase the heat until it starts to sizzle, then reduce the heat, cover, and cook for 5 minutes, or until the underside is starting to turn golden on the edges. Give the cabbage a toss, replace the lid and allow to cook for a further 5 minutes, then stir in the mustard and cook for another 1 minute to heat through. Taste for mustard and season with a little salt before serving.
Text and images from (Murdoch Books) by Matthew Evans. Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
