- 1 Medium Sized Savoy Cabbage (washed, trimmed, cored, quartered and sliced)
- 375g Bacon (sliced)
- 4 Large Garlic Cloves (peeled, trimmed, sliced)
- 2 Spring Onions (washed, trimmed, sliced)
- Black Pepper (freshly ground)
- In a wide surface pot, add your sliced bacon and turn on the heat to low. Allow the bacon to cook and gently render it’s fat until golden and crispy (approximately 10mins). Strain off and remove most of the fat, leaving approximately 2-3tbsp in the pan.
- Add your sliced garlic and cook for 1-2mins until fragrant and lightly golden.
- Turn up your heat to medium high, and add your sliced cabbage. Stir to evenly distribute the bacon and garlic, than cover the pot with a lid. Cook for another 15-20mins, stirring occasionally. The cabbage should be soft and wilted, but with still a bit of texture.
- Add your spring onions and a fair amount of black pepper. Taste and adjust the seasoning to your palette.
- Remove the cabbage from the pot and into a serving dish, and serve.
- This is a cheap, simple, and delicious dish that’s great as a side dish during the fall and winter months when cabbages are in season. It’s easy to prepare and can be cooked all in one pot, so it’s great during the holidays or large mealwhen you’re fighting for stove space.
- This is basically a peasant dish, in the sense that it employs cheap and common ingredients (i.e. cabbage, bacon, garlic, etc).
- For the strained bacon grease, don’t discard it. Bacon grease has a lot of flavour, and it would be a shame to just discard it. Instead reserve and substitute it in place of oil, when cooking things like roast potatoes, scrambled eggs, etc.
- I omitted the salt in this recipe, as the bacon itself is quite salty and acts as a natural substitute.
- You’ll be surprised at just how much black pepper this dish can take. Which is why I listed in the instructions to taste and adjust the seasoning after adding in the black pepper.