12 rashers streaky bacon, chopped into small pieces
2 garlic cloves, finely sliced
250ml single cream
50g parmesan, grated
Bring a large pan of water to the boil.
Tip in the cabbage and boil for 10 mins.
Drain and keep warm.
Meanwhile, heat a large frying pan
and cook the bacon for 7-8 mins until
golden and crisp, adding the garlic for
the final 3 mins.
In a bowl, mix together the cream and
Parmesan with some freshly ground
black pepper. Add the cream mixture
and the cabbage to the bacon pan. Toss
everything together until well coated.
Return to the heat to warm through for
a few mins before serving.