Savoy cabbage with lardons & onions

Serves: 2

Ingredients

1 Savoy cabbage
200g lardons
2 large onions, sliced
3 tbsp olive oil
Thyme, dried is fine
1 bay leaf (optional)
Salt & pepper

Method

1. Submerge the entire cabbage into boiling water, turn off heat and leave for 10 minutes. Cool under cold water and cut into four.

2. Heat olive oil in a large pan and fry the onions and lardons on a medium heat until they begin to colour, around 5-7 minutes.

3. Slice up the cabbage quarters widthwise, discarding any hard bits. Give it a bit of a squeeze to get out most of the water and add to the pan along with the bay leaf. Turn heat right down to low. Combine well and add thyme and pepper to your taste (be bold). Leave to cook for about 45 minutes, stirring occasionally. Taste before if adding salt as the lardons are very salty.

Definitely serve with a fresh baguette! A granary one is particularly good with this.