Ingredients:
1 savoy cabbage
salt and freshly ground white pepper
150g smoked streaky bacon, cut into fine strips
1 tbsp unsalted butter
2 tsp caraway seeds, crushed
How to prepare:
Cut the stem off the cabbage, and remove the coarse outer leaves. Halve the cabbage, cut out the cores and chop each half finely into 3mm/1/8in thick slices. Wash in lots of water, drain well and reserve.
Bring 2 litres of water to a full boil with 30g of salt,boil the shredded cabbage for 5 minutes. Refresh in cold water, drain and reserve.
In a large pan, sweat the bacon in the butter for 2 minutes. Add the cabbage and crushed caraway seeds, and stir together. Cover and cook for a further 5 minutes. Season to taste and serve.
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