Friday, November 27, 2009
1 head Savoy cabbage, core removed, sliced into thin strips, washed
2 leeks, tender light green and white part only, washed well and sliced into half moons
12 ounces smoked bacon, cut into small pieces
5 tablespoons cider vinegar
4 tablespoons brown sugar
Sea salt and black pepper to taste
1) Bring a large pot of water (half full) to the boil, add some salt and toss in the cabbage. Cover with the lid cracked and bring back to a simmer. Cook until tender but still bright green (about 7 minutes of simmering time). Drain well and set aside until ready to serve-- this can be done a day ahead and stashed in the fridge.
2) Get a big wok or very large saute pan and place over medium high heat. Saute the bacon until half cooked, then add in the leeks and continue to cook together until the leeks are soft (add a bit of butter or oil if the pan gets dry). Pour in the vinegar and spoon in the brown sugar, allow the sugar to disolve, then add in the cabbage and toss well to coat. Taste and seaon with salt and pepper. Cover and cook until hot. Serve at once.