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This recipe is a colourful delight on the plate and a salty medley of gorgeousness in the mouth. A Nigel Slater recipe from the paper, thanks Nigel!
Ingredients
1/2 cabbage (Savoy is the king of cabbages and best for this dish)
1 carrot
4 medium potatoes (or 2 handfuls new pots in season)
4/5 rashers of bacon
1 big clove garlic
1 medium onion
Olive oil, P (no S)
Serves 2 very well
1 Chop onion and peel and dice potatoes (new pots only need scrubbing and halving)
2 Heat some olive oil in frying pan over a medium heat, add potatoes, cover pan and cook for 10 mins, stiring occasionally
3 Uncover pan and add onions, mix well, cook for 5 mins (until potatoes are very nearly done)
4 Chop carrots into thin flat strips, add to pan, cook for a further 10 mins
5 Cut bacon up and add to pan, cook until bacon is browning nicely (7-10 mins)
6 Chop up cabbage, crush garlic, grind some pepper and add to pan, mix carefully (it wil be a full frying pan by now) and cover, cook for 3-5 mins stirring occasionally, it is done when cabbage has a few brown tinges on some of it’s edges
7 Serve hot with nothing more than a bit of mustard or caremelised onion chutney on the side
Tags: bacon, cabbage, potatoes, Quick Supper
What is a rasher? Crazy Americans don’t know this stuff!
I love beautiful, simple, delicious dishes as this one. It will go great with that perfect white russian. (well, maybe not, but the russian sounds smooth)
Oops, sorry Sookie - a rasher is a slice of bacon, and that’s 4 or 5 slices, not 4/5ths (just re-read and thought it could be confusing)
Do try the white russian, perhaps as desert, I can promise it is like drinking silk
Let me know how any of them turn out, enjoy!
[...] Just potato, bacon and stock with a generous hand of sage to bring a delightful herby savour. It takes just a few minutes to put together and uses only half a packet of bacon/pancetta, so you can keep the rest for another supper later in the week - like Baked Eggs with Kale or Bacon Cabbage and Potato. [...]