Spicy, warming, cabbage and bacon supper
- By Charlotte Hamlyn
- Preparation time:
- 20 mins
- Cooking Time:
- 20 mins
- Servings:
- 4
Tasty winter cabbage - Crispy Bacon - Copella Winter Warmer and Dried Cranberries.
Ingredients
- One large cabbage - fantastic with Savoy cabbage
- 6 rashers of fruit wood smoked bacon
- 6 rashers of un-smoked bacon
- 125ml + of Copella Winter Warmer
- A generous handful of dried cranberries
- Also lovely with chopped dried apple
- Use only smoked bacon for a real flavour explosion
Method
1. Equipment - one huge frying pan/paella pan with lid.
2. Chop bacon into approx. 1cm squares.
3. Fry bacon until crispy and leaving rich brown residue on pan. There should be no need to add any extra fat.
4. Whilst bacon is frying thinly slice cabbage.
5. When bacon is ready, turn heat down or off and add Copella Winter Warmer and cranberries, stir thoroughly to lift all the wonderful bacon flavours from the pan.
6. Taste - if very salty add a dash more Copella.
7. Add all cabbage and squash the lid on - don't worry if the lid won't go on properly just sit it on the cabbage for now; it will soon cook down.
8. Cook over a low/medium heat, stirring regulary for approx. 20 minutes. Until cabbage is cooked (Savoy cabbage will need a slightly lower temperature and a good 10mins longer). A little extra Copella can be added while cooking if cabbage and bacon seem to be drying out; conversley any excess liquid can be 'driven off' in the last minutes of cooking time.
Wonderful with some fresh crusty bread, with baked potatoes, or 'tumbled' over a pile of root vegetable mash.
