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.