Fried Cabbage with Bacon

This is good enough for a meal on its own, and excellent with sausages and jacket potatoes.

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  Serves 2-3

Ingredients
1 lb (450 g) shredded cabbage (any variety)
2 oz (50 g) bacon, de-rinded and cut into lardons (tiny cubes), or streaky bacon, chopped small
1 medium onion, finely chopped
2 tablespoons olive oil
1 clove garlic, crushed
salt and freshly milled black pepper

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This recipe is taken from Delia Smith's How Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course

Method

Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Then add the crushed garlic and cook for another 2 or 3 minutes.

Now stir in the shredded cabbage (which will seem rather bulky at first, but as the heat gets to it, it will start to collapse) and keep stirring it now and then so it cooks evenly. Season with freshly milled pepper, but taste before adding salt because of the bacon. The cabbage should cook in about 10 minutes and still retain its crispness, but if you prefer it softer put a lid on the frying pan – which will give it some steam.

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 Serves 2

Jacket Potatoes

Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?