Bacon and Cabbage
Ingredients
8 Baby Potatoes
300g dry cured smoked streaky Bacon
1 onion, roughly chopped
2 cloves garlic, crushed
½ savoy cabbage, shredded
100ml white wine
100ml Chicken Stock
150ml Irish Yogurts Clonakilty Half Fat Crème Fraîche.
1 bunch parsley, chopped
Salt & Pepper
Method
- In a saucepan, cover the baby potatoes with salted water and bring to the boil. Simmer for 30 minutes, until tender. remove from the heat, drain and cut in quarter. Keep aside warm.
- Then, in a large sauté pan, over high heat, add the chopped bacon. Sauté for 5 minutes until extra crispy.
- Add the sliced onion, chopped garlic, and sliced cooked baby potatoes. Continue to cook for a further 2 minutes until slightly coloured. Season with salt and pepper.
- Add the shredded cabbage and pour over the wine and stock. Add a lid to the pan.
- Reduce the heat to medium and let the cabbage cook for a further 3-4 minutes until slightly softened. Remove the lid and check the seasoning.
- Remove from the heat and stir in the crème fraiche. Sprinkle the parsley and serve while warm.
