WHOLE ROAST CABBAGE WITH CIDER AND BACON

Serves 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 2 hours

olive oil 2T butter 100 g leeks 3, chopped bacon 6 rashers, chopped garlic 4 cloves, chopped chicken stock 2 cups

apple cider vinegar ½ cup sea salt and freshly ground black pepper, to taste large cabbage 1 parsley 30 g, chopped

1 Preheat the oven to 180°C. Heat the butter and olive oil in a large ovenproof pan. Add the leeks and bacon and fry until soft. Add the garlic, stock and vinegar and season. 2 Add the cabbage and cover with foil. Roast for 2 hours, or until soft when tested with a sharp knife at the base of the cabbage. Remove the foil halfway through cooking. Stir the parsley into the sauce just before serving.

CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Nitida Sauvignon Blanc Semillon 2019