The humble cabbage is elevated to new heights of deliciousness - cooked in wine and cream with salty bacon.
1 Savoy cabbage, cored and shredded
110g/4oz smoked streaky bacon, derinded and chopped
55g/2oz butter
85ml/3fl oz dry white wine
2 tbsp fresh chopped parsley
2 tsp fennel seeds
2 tbsp crème fraîche
salt and freshly ground pepper
Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes.
Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender.
Stir in the fennel seeds, parsley and crème fraîche and serve.
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