Saturday, 31 March 2012

Fried cabbage with leeks and bacon

This is what the Italians would call Cucina Povera – poor cooking.  A very frugal lunch indeed; it takes next to no time to put together and uses only one pan! 

I based this on a dish from my very favourite cookbook, Delia Smith’s Complete Cookery Course but adapted it to use one of the leeks I had in the fridge – baby leeks are selling for coppers here at the moment so I always have a couple in the fridge! 

The quantity given below served one person, with bread and butter on the side.  Although you could, as Delia suggests, serve it with sausages and/or a jacket potato. 

For one person I used : 

½ a cabbage (I had Savoy in the fridge so used that but any cabbage would work)
1 baby leek
1 knob of butter (approx ½ oz or thereabouts)
3 rashers of bacon 

Firstly halve the leek lengthways and wash it thoroughly under running water.   Slice the halves of the leek up, then snip the bacon into pieces approximately the same size as the leek. 

Melt the butter, add the leek and soften for a few minutes before adding the bacon.  Cook for 5 or 6 minutes until the bacon is browning a little. 

While the bacon and leek are cooking, shred the cabbage and rinse well under running water.  When the bacon is starting to brown add the drained cabbage to the pan (don’t worry if it is a little wet) and season with salt and pepper.  Pop a lid on the pan and give it 5 minutes cooking time.  Remove the lid and give everything a good stir and let it cook for a further 5 or 6 minutes until the cabbage is cooked. 

The original recipe can be found here if anyone would like to try that one too

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