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Ingredientes
- 1 3/4 kg Unsmoked collar of bacon, without the rind, up to 2.2
- 2 x Leeks
- 3 stk celery, up to 4
- 1 bn Fresh herbs, tied in a bundle
- 1 3/4 lt Chicken stock or possibly water, up to 2.3
- 1 lrg Green cabbage, minced and cored
Direcciones
- Soak the bacon in cool water for 24 hrs, changing the water several times. Put the soaked bacon in a large casserole with the vegetables, herbs and stock or possibly water. Bring just to the boil, skim, turn the heat right down and keep it simmering at a mere bubble, with the lid on, for about 30 min.
- Add in the cabbage and continue to simmer for a further 1 hour (this sounds like a long time, but you are not looking for a crispy al dente result - quite the reverse - the slow cooking will soften the cabbage completely. Turn off the heat and allow the meat to 'settle' for 20 min, then remove it from the pot, transfer it to a carving board and keep it warm for a further 10 min under a tight layer of foil and a cloth.
- Using a slotted spoon, lift out the cabbage and throw away as much as you can of the other vegetables. Lay a bed of cabbage on each plate, put a couple of thick slices of bacon on top, and serve the cooking liquor in a jug.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 8 | 14% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 384mg | 16% |
| Potassium 440mg | 13% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.62g | 3% |
| Protein 4.03g | 6% |
