Rosemary Braised Cabbage

This is cabbage to die for doll!

I'm not that fond of cabbage -

I went to boarding school, LOL -

But this is something else!

Using a mixture of cabbage and cauliflower or broccoli

makes colour, texture and taste more interesting.

Ingredients:
1 savoy cabbage, tough stalk removed and roughly chopped
30ml olive oil
6 rashers of smoked streaky bacon, cut across into 1 inch strips
15ml chopped fresh rosemary
2 garlic cloves, finely chopped
150ml chicken stock
1 small can chick peas
salt and freshly ground black pepper to taste
90g butter

Method:
Add the olive oil to a thick-based pan and fry off the bacon.
After a minute add the rosemary and garlic and mix to combine the flavours.
When the bacon is golden brown, add the cabbage and a little stock, put the lid on the pan and steam the cabbage for a minute or two.
Add the rest of your stock, season with salt and pepper and stir.
Replace the lid and simmer for 10-12 minutes, adding the chick peas after about 7 minutes.
When the cabbage is tender enough to eat but still holds its colour, take the pan off the heat. Drain off the vegetables and transfer to a hot serving dish.
Return the remaining stock in the pan to the heat and heat for about 5 minutes to reduce.
Take the pan off the heat and whisk in the butter.
Pour over the cabbage in the serving dish.
Leave for about 5 minutes before serving.

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