Cabbage has got itself a bit of a poor reputation. People bitch about eating it, but that is probably because they have mainly experienced over-boiled, fart-smelling mush that makes the cabbage soup in Charlie and the Chocolate Factory look like Michelin cuisine. BUT, with the old rule that frying stuff makes it taste better, cabbage can create a delicious vegetable dish.
When cooking this, you actually only have to use a little bit of oil, so it isn't even that unhealthy really. Cabbage has quite a sweet flavour, so adding salty little chunks of bacon really compliments this.
Chestnuts should be kicking about most supermarkets at the moment, what with Jesus' birthday just around the corner, so it would be rude not to throw those in, adding further texture to the dish, as well a yummy nutty flavour.
The best thing about making this dish, is that the leftovers will provide you with the main ingredient to make bubble and squeak.
Ingredients (serves 4-6)
1 head of savoy cabbage finely shredded
4 rashers of streaky bacon finely chopped
100mls of water
200g of cooked chestnuts (the canned or vacuum packed ones are pre-cooked)
1 clove of garlic
1 tablespoon of olive oil
Directions
Heat the oil in a wok and add the bacon and garlic. Fry for 5 minutes until beginning to crisp.
Throw in the cabbage and chestnuts and fry for 5 minutes.
Add water, cover the pan (use another frying pan to cover if your wok doesn't have a lid) and cook for 5 minutes.
Image via CookFood,net