I think the Irish started it, adding bacon to cabbage, and it works so well that I have no hesitation in adding yet another variation of this recipe to the collection.
Using a skillet to cook this dish drives off a lot of the water from the cabbage and helps to keep it crisp.
You need:
450g shredded cabbage 2 bacon rashers, chopped 1 crushed garlic clove 1 medium onion, finely chopped 2tbs olive oil Salt and pepper
Start by frying the bacon and onion together in the olive oil. Give this about 5 minutes before adding the crushed garlic and cooking for a further 3 minutes.
Now pile in the cabbage and cook for 10 minutes, stirring from time to time so that it cooks evenly, Season with salt and freshly ground black pepper.
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