Meals and Courses

Spiced Cabbage and Bacon Pan-Fry

cook 20 mins
  • 2 tablespoons olive oil
  • 100 g (3½ oz) thick bacon rashers, cut into 1 cm (½ inch) strips
  • 1 small onion, finely sliced
  • 2 garlic cloves, chopped
  • pinch of ground allspice
  • pinch of ground cinnamon
  • ¼ teaspoon grated nutmeg
  • ½ small head Savoy cabbage, thinly shredded
  • 200 g (7 oz) cauliflower florets
  • salt and pepper
  • 2 tablespoons chopped parsley, to garnish
  • Heat the oil in a large frying pan and cook the bacon for 2–3 minutes over a medium-high heat, until golden. Add the onion and garlic and cook for a further 3–4 minutes, until beginning to soften.
  • Stir in the spices until aromatic, then add the cabbage and cauliflower and stir-fry for 7–8 minutes, until slightly softened but still with some bite. Season to taste, garnish with parsley, then heap into deep bowls to serve.
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