Baked Cabbage and Bacon
Baked cabbage and bacon turns a plain head of green cabbage into a savory, cheesy bake with very little effort. The cabbage is boiled until tender, then bound with an egg so it sets into a loose, sliceable casserole. Bacon fried in butter adds salt and richness, while raw onion and a pinch of cayenne keep it sharp. Piled onto toasted bread, it makes a cheap and filling supper.
Instructions
Slice or dice the cabbage and boil it until tender. Drain it well so the bake does not turn watery.
Chop the bacon and fry it in butter until it is cooked through and has given up its fat.
In a large bowl, combine the cabbage, bacon, parsley, egg, grated cheese, cayenne pepper and roughly chopped onion. Season with salt to taste, remembering that the bacon and cheese are already salty.
Transfer the mixture to a glass baking dish and bake at 180˚C for 15 minutes.
Serve hot with toasted bread.
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