MOCK SAUERKRAUT WITH BACON

Sauerkraut is usually fermented. This version might not be traditional but it’s laced with crispy bacon – yummy! SERVES 4-6 PREPARATION: 10 MIN COOKING: 20-25 MIN 15ml (1T) butter 30ml (2T) oil 200g streaky bacon 2 onions, sliced 1 small cabbage or ½ large cabbage, shredded 80ml (¹⁄₃c) white wine vinegar 15ml (1T) white sugar 2,5ml (½t) salt 2,5ml (½t) white pepper TO SERVE handful of fresh parsley, chopped (optional) a few raw cabbage leaves lemon wedges 1 Heat the butter and oil in a saucepan and fry the bacon until crispy. Remove from the saucepan and roughly chop half the bacon – keep the rest for the garnish. Return the chopped bacon to the saucepan. 2 Add the onions and fry

gently for 5 minutes. 3 Add the cabbage and stir-fry for 10 minutes or until slightly wilted. Add the vinegar and mix through. 4 Add the rest of the ingredients to the cabbage and stir-fry for another 5 minutes. 5 To serve Mix in the parsley (if using). Arrange the cabbage leaves around the edges of a serving dish and spoon the mock sauerkraut into the middle. Garnish with the remaining bacon rashers and serve with lemon wedges.