804. CABBAGE GRATIN with CHEESE, BACON and POTATO

serves 4


1 ½ lb savoy cabbage or cavalo nero (black kale)
4 medium potatoes
3 tbsp olive oil
6 oz diced bacon
1 onion, finely sliced
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
¼ tsp chili flakes
2 oz freshly grated parmesan
½ lb cheese; taleggio is recommended but Gruyere, Gouda, Edam or even Cheddar could be used

Peel and cut potatoes into chunks about 2cm thick and boil for about 5 minutes until just starting to soften. Drain.

Meanwhile fry the bacon until well colored then lower the heat and stir in the onion, garlic and chili. Fry gently until soft.

Cut the cabbage into coarse chunks. Wash and add a third at a time to the onions and bacon. As the cabbage wilts add the more until it is all incorporated. Mix with the potatoes and half the parmesan.

Butter a baking dish and add half the cabbage and potato mixture. Dot with half the cheese then cover with the remaining mixture and top with the remaining cheese and parmesan. Cook in a preheated (200C) oven for about 30 minutes.


courtesy of: Guy Watson, Riverford Organic Vegetables Limited, Wash Barn Buckfastleigh, Devon TQ11 0LD