I already had the savoy cabbage in the house and usually I'd serve it as a vegetable on it's own served with a roast or something similar.
Many people can forget that this beautiful vegetable can be a star in it's own right and I can remember very clearly the first time I ever had creamed cabbage. It was at college when I was about nineteen, and staring at me from the chalk board menu - settled between pizza and chips and spaghetti bolognese - was this creamed cabbage as a meal on it's own. Being fairly adventurous, even back then, I thought I would give it a whirl.
I got back to the table and much to the disgust of most of my classmates, tucked into this delectable dish.
The flavours were amazing and I scoffed down every last morsel.
I was so impressed with the dish, I had to go and ask the dinner lady for the recipe! I kid you not, there were tears in her eyes, as it turned out it was her very own.
I'm sad to say, that as a majority of the class mates were used to scoffing their faces with burger, pizza, chips and crap alike, the creamed cabbage never made it back on the menu - much to my disappointment.
Tonight the cabbage dish had a couple of co-stars thanks to Simon Rimmer - of Sunday Brunch fame.
The recipe was found through trusty Google, and tonight's accompaniment were a pork chop and some "smoky potatoes."
The chop was basic enough, cooked on a griddle pan, seasoned only with cracked black pepper.
The potatoes were disappointing if I'm being honest, as they didn't really have the smoky kick I was expecting. They were tasty, but just not what I had anticipated.
Well, that's meal one down, and I think it was a good choice. Cabbage is not everyone's preference, but I'm hoping that even if you're not a keen brassica lover, then maybe you'll give it a go.
Ingredients:
Pork Chop
Olive Oil
Cracked Black Pepper
Half a head of Savoy Cabbage
125g Smoked Bacon Lardons
125ml Double Cream
1/2 tsp vegetable stock
2 Medium/Large Potatoes
100g Butter
1 tbsp Smoked Paprika
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