- 1 large green cabbage
- 2 packets of bacon lardons
- A dash of cream
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly
Heat some water in a pressure cooker or large saucepan. Salt the water with coarse salt.
While the water heats, cut the cabbage, previously peeled, into quarters, then in eighths and so on until you get slices (not too thin).
When the water is boiling, blanch the cabbage for 5 minutes, from the moment the water has returned to a boil, so it keeps it's nice soft green colour.
Drain the cabbage and pass it under cold water.
Fry the bacon lardons in a pan (do not add any butter or oil: the bacon fat should be enough).
Then when they are golden brown, add the cabbage and brown over high heat.
The cabbage should stay quite firm and not become soft.