 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A traditional English recipe that I altered just a tad to decrease the sodium content. If you're not watching your salt intake, use regular bacon and butter. Ingredients:
1 large crisp white cabbage |
8 slices reduced-sodium bacon |
1/2 ounce unsalted butter or 1/2 ounce margarine |
salt and pepper, to taste |
1 pinch ground allspice |
Directions:
1. Trim and quarter the cabbage and wash it well.
2. Bring a large pan of water to the boil and throw in the cabbage.
3. While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan.
4. When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water.
5. Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top.
6. Season with salt and pepper and a pinch of allspice and serve large helpings.
|
|