Ingredients

1kg Savoy cabbage
finely shredded
12 rashers streaky bacon
chopped into small pieces
2 garlic cloves
finely sliced
250ml single cream
50g parmesan
grated

Method
step 1
Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.

step 2
Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.

step 3
In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.