I usually make this with my roast chicken. Goes down a storm and even folks who say they don't like cabbage like this. My three kids are only 8 and 9 years old and they have been eating this for years. None of my other friends kids will eat cabbage. So yes, I gloat
Head of green cabbage - I use Savoy - cored and cut into julienne strips, nice and thin
1 chopped onion
About 8 rashers of bacon (streaky, for my UK friends)
Single or double cream
Chop up your bacon into little pieces. Fry it till crispy in a bit of oil. Set aside the bacon.
Put your onions into the pan and fry until translucent.
Add your cabbage, and a few glugs of hot water from the kettle. Cover and let the cabbage steam down. This happens quickly when the cabbage is thinly sliced so watch you don't over do it. It should be tender and bright, not soggy and dead looking lol.
I use my lid to drain the water. Then, add your bacon and pour over some cream - however much you like but I find less is more. Add a few shakes of white pepper (I like it better than fresh ground black in creamy stuff and sauces, but use ground if you prefer. And you don't need salt, the bacon takes care of that.). Toss and serve!
If you try it I'd love to hear your feedback.
I'm really loving this section of the forum, thanks everyone for sharing your cooking