Braised Bacon Cabbage Print Email

1 Savoy, green, or spring cabbage
2 cloves garlic
6 slices smoked bacon, preferably free-range or organic
Extra-virgin olive oil
2 tablespoons Worcestershire sauce
2 pats butter
1 chicken or vegetable bouillion cube
Salt and pepper

Strip the leaves off the cabbage and wash them. Roll up the leaves together, like a cigar, and slice finely. Peel and finely chop the garlic. Slice up the bacon.

Place the bacon in a large sauce pan on a medium heat with a lug of olive oil and stir around for a few minutes until perfectly crisp and golden. Stir in the garlic and as it begins to color add the Worcestershire sauce, butter, and all of your finely sliced cabbage. Stir well, give the pan a shake, and turn the heat up to high.

Drop the bouillon cube into 1 1/4 cups boiling water, pour this broth into the pan, and give it all a good stir. Place the lid on top and cook for 5 minutes, then remove the lid and continue to cook for another 5 minutes.

Taste, and season with salt and pepper if you think it needs it. Drizzle with a lug of extra-virgin olive oil just before serving.
- serves 4 to 6 - Adapted from Jamie's Food Revolution by Jamie Oliver.

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