braised white cabbage with bacon and thyme

method

I love cooking my white cabbage like this – not only does it cook extremely quickly (which is good, considering most people think it has to cook for hours) but it’s delicious. The key is to slice the cabbage nice and fine. This is the kind of thing I’ll have next to chicken or ham.

An extremely simple method: place your stock, bacon and thyme in a pan on the hob, bring to the boil and then sprinkle in your finely sliced cabbage. Mix up, put the lid on and boil furiously for 5 minutes. Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat. Top up the stock a little bit if you feel it’s reducing too much. Add the butter, a good glug of extra virgin olive oil, season to taste and serve immediately.

• from Cook With Jamie

serves: 4 - 6

ingredients

• 565ml chicken or vegetable stock
• 6 rashers of smoked streaky bacon
• ½ a handful of fresh thyme leaves
• 1 white cabbage, outer leaves discarded, halved and very finely sliced
• 2 knobs of butter
• extra virgin olive oil
• sea salt and freshly ground black pepper