Late on Saturday afternoon Gen, Rufus and I made a trip to my local garden centre to try and find Mother’s Day presents for (oddly enough) our mums. It was a great success for, not only did I find the perfect gift, I also discovered a newly opened farm shop in the garden centre’s car park. Full of fresh fruit, veg and meat, the produce is grown/reared east of Inverness in the Ardersier/Nairn area and I was utterly delighted at the amount of information the shop keeper could give me about the vegetables.
After spending an unnecessary amount of time gushing over the various roots and brassicas, I eventually settled on buying some purple sprouting broccoli (which I feasted on tonight) and this rather beautiful cabbage.
Isn’t it pretty? So taken was I with this particular vegetable that I spent an hour on Sunday afternoon searching my cookbooks for a recipe which would let the cabbage shine. I came across some tempting cabbage roll recipes and a few interesting sounding soups but in the end I abandoned the cookbooks and made a very simple dish of cabbage and ham.
Result? I licked the plate clean. 🙂
Cabbage and Bacon
(serves one for lunch)
3 rashers of smoked bacon, chopped roughly
250g cabbage leaves, stalks cut out, leaves shredded
Salt and pepper
1 tblspn creme fraiche (optional)
Add the bacon to a non-stick frying pan and warm over a medium heat. After a few minutes the bacon will begin to release it’s fat. Cook for 5 more minutes.
Add the cabbage to the pan and combine well with the bacon. Increase the heat slightly and saute for 5-7 more minutes until the cabbage is wilted and soft.
Add the creme fraiche and season carefully (remember the bacon will have added a lot of salt to the dish already).
Serve on its own or atop some toasted bread.