This is a "classic" British breakfast dish, although basically it´s judicious use of leftovers - yesterday´s cabbage and yesterday´s roast potatoes. Here´s a "start from scratch" recipe. Quantities are approximate because, as I said, it depends on what you´ve got left.
Ingredients:
1/4 of a white cabbage, shredded
2 medium potatoes, peeled
3-4 rashers of bacon, diced fine
1 small onion, diced fine
Water for cooking
Salt & pepper
Method:
Ingredients:
1/4 of a white cabbage, shredded
2 medium potatoes, peeled
3-4 rashers of bacon, diced fine
1 small onion, diced fine
Water for cooking
Salt & pepper
Method:
- Dice the potatoes. Heat the water and cook the potatoes until partially cooked, about 4-5 minutes. Set aside and reserve the cooking water.
- Gently fry the bacon bits in a pan with the onion. Move the pan frequently so the ingredients don´t burn; but you want to render some of the fat for the bacon.
- When the bacon/onions are soft, add the cabbage and stir. Add a little of the cooking water and keep cooking until the cabbage begins to wilt.
- Add the diced potatoes, salt and pepper, and keep cooking until the cabbage is almost cooked, but still has a bit of bite.
- Serve topped with a fried egg if desired.
