Whoever thought cabbage could be so indulgent?
2 tbsp butter (Curds and Whey, Shop 12-13, Dairy Hall)
6 rashers bacon, diced (The Polish Deli, Shop 5-6, Dairy Hall)
2 cloves garlic, minced (Benny’s Fruit Corner, Stalls 1-2, H Shed)
2 tbsp Worcestershire sauce (Sauced Fine Preserves, Stall 91, I Shed)
1 head cabbage, cored, cleaned and chopped into 3-5cm pieces (Benny’s Fruit Corner, Stalls 1-2, H Shed)
90ml dry white wine (Swords Wines, Shop 47-50, Dairy Hall)
1 cup chicken stock (Corner Chicken Shop, Shop 87-89, Dairy Hall)
2 tbsp chopped fresh flat-leaf parsley (Green Leaf Produce, Stalls 39-42, H Shed)
2 tsp fennel (Green Valley Spices, Stalls 36-40, B Shed)
2 tbsp crème fraîche (Bill’s Farm, Shop 17-20, Dairy Hall)
salt flakes, cracked pepper (Green Valley Spices, Stalls 36-40, B Shed)
Melt butter in a large heavy-based frypan over medium heat and fry bacon for around 3-4 minutes or until crisp and golden-brown.
Stir through garlic and, as it begins to colour, add the Worcestershire sauce and cabbage.
Pour in the wine and chicken stock. Season to taste. Cook gently for 10 minutes or until cabbage is tender.
Stir through parsley, fennel seeds and crème fraîche, and serve.