Buttered Cabbage with Bacon
This is another simple meal designed for those on a food plan. The quantities are rough guides, add more or less as depending on your plan or how many people you are cooking for.
Ingredients
VEG
240 – 300g (8 – 10 oz) cabbage, thinly sliced (my favourite is pointed or sweetheart cabbage)
PROTEIN
210 g (7oz) approx. Bacon lardons, pancetta, or regular rashers sliced into 1 cm strips.
FAT
15 g (1 oz) Butter
CARB
120 g (4 oz) New potatoes, cooked
CONDIMENTS
Salt and pepper
Method
Boil or steam baby potatoes until soft – this takes about 20 minutes. Weigh out the correct amount of potato, as per your plan, once they are cooked.
Finely slice cabbage and place in a large saucepan on a medium heat to high heat. Add 1-2 cups of boiling water and a pinch of sea salt. Boil for 5 minutes with the lid off, stir occasionally to ensure that the cabbage at the bottom is not overcooked and the cabbage on top, undercooked.
Strain the water off the cabbage. Keep the strained cabbage water. Weigh cabbage so that you have correct amount for your plan. (If you do not have enough, you could add some frozen peas or tinned sweet corn to make up to correct weight.)
Cook lardons on a pan, 4-5 minutes on each side, until cooked through and starting to brown. Cook more than you think you will need and keep excess for another meal. Weigh cooked bacon as per your plan.
Return weighed bacon, cabbage, butter, cook potatoes and 1-2 tablespoons of cabbage water to the pan. Give everything a good stir with a wooden spoon, heat through and serve.