8 oz (225 g) each red, green and white cabbage, shredded
1 tbsp oil
1 oz (25 g) butter
6 oz (175 g) streaky bacon, derinded and chopped
2 oz (50 g) button mushrooms, chopped
4 oz (125 g) fresh white or brown breadcrumbs
2 tomatoes, peeled, seeds and core removed, chopped
pinch of dried oregano
1 tbsp oil
1 oz (25 g) butter
6 oz (175 g) streaky bacon, derinded and chopped
2 oz (50 g) button mushrooms, chopped
4 oz (125 g) fresh white or brown breadcrumbs
2 tomatoes, peeled, seeds and core removed, chopped
pinch of dried oregano
method
1. Steam cabbage until just tender.
2. Meanwhile, heat oil and butter in a large frying pan and fry the bacon for 2 minutes.
3. Add mushrooms, breadcrumbs and plenty of freshly ground black pepper and fry, turning for 5 minutes or until the crumbs are crisp and golden.
4. Stir in tomatoes and oregano and scatter the mixture over the hot cabbage.
2. Meanwhile, heat oil and butter in a large frying pan and fry the bacon for 2 minutes.
3. Add mushrooms, breadcrumbs and plenty of freshly ground black pepper and fry, turning for 5 minutes or until the crumbs are crisp and golden.
4. Stir in tomatoes and oregano and scatter the mixture over the hot cabbage.
serving amount
serves 6
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