Last night I made it to the butcher’s just before it closed, but not before they’d put all the delicious meaty flesh in the big fridge for overnight. I actually went in for pork ribs but they had none. That was a fun bit of info to pass onto the boyfriend who is a fiend for such things. In a panic, and not wanting the nice Aussie butcher to have to wear his fetching hairnet for any longer than necessary, I asked him for 6 of his best sausages (fnar), grabbed some potatoes and ran from the building back out into the more comforting wind and rain.
I didn’t feel like mash and sausages. Boyfriend reminded me we had a cabbage in the fridge, leftover from good vegetable intentions last week. Cabbage it was, but cabbage come good. Boiled cabbage smells like farts and tastes not much better, but when you treat it nicely it becomes your quite good friend.
It can make YOU farty, of course, although this lot didn’t. A mystery….
Get some pancetta or similar. Bacon. Smoked. Chopped. Whatever. Something porky. Obviously miss this step if meat isn’t your thing.
In a biggish frypan, fry it till golden.
Get yourself a cabbage. This is a Savoy, you might like something different.
Whilst the pancetta stuff is frying, slice your cabbage in a way that pleases you. Something fine-ish would be good.
Gather about 200ml or so of not-too-strong vegetable stock (else it all get a little salty) and some white wine vinegar.
When the pancetta is at requisite golden-ness, add a capful of vinegar, throw in the cabbage and add most of the stock. Cook.
For this type of cabbage it’ll take about 10 mins or so. The stock should mostly boil off but leave a nice flavour. If you want more, add more.
Look ok, innit.
Taste for done-ness and/or seasoning.
Eat with whatever you want. We went with toad in the hole, at the boyfriend’s request. I am an AMAZING girlfriend.
We’ve been imagining what the dog might say were she gifted the power of speech. Below is an example.