2 rashers smoked streaky bacon, cut into small strips
1 tbsp olive oil
1 spring green cabbage, shredded
To shred your cabbage, remove the outer leaves,
roll up and shred with a knife. Cut the remaining
cabbage into quarters lengthways. Remove the
core and slice across the leaves into ½cm strips.
Mix the vinegar with 1 tbsp water and the
sugar. In a large frying pan, fry the bacon in oil
until golden, then lift onto a plate.
Add the cabbage to the pan, cook for 5
mins over a high heat, then stir through the
dressing. Return the bacon to the pan and
cook for 1 min more to warm through.
Season well with pepper and serve.