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CATEGORY CUISINE TAG YIELD
Meats Food networ, Food3 8 servings

INGREDIENTS

1 3/4 kg Unsmoked collar of bacon; without the rind,
; up to 2.2
2 Leeks
3 Sticks celery; up to 4
1 bn Fresh herbs; tied in a bundle
1 3/4 l Chicken stock or water; up to 2.3
1 lg Green cabbage; chopped and cored

INSTRUCTIONS

A SELECTION OF CHOPPED VEGET
Soak the bacon in cold water for 24 hours, changing the water several
times. Put the soaked bacon in a large casserole with the vegetables,
herbs and stock or water. Bring just to the boil, skim, turn the heat
right down and keep it simmering at a mere bubble, with the lid on,
for about 30 minutes.
Add the cabbage and continue to simmer for a further 1 hour (this
sounds like a long time, but you are not looking for a crispy al
dente result - quite the reverse - the slow cooking will soften the
cabbage completely. Turn off the heat and allow the meat to 'settle'
for 20 minutes, then remove it from the pot, transfer it to a carving
board and keep it hot for a further 10 minutes under a tight layer of
foil and a cloth.
Using a slotted spoon, lift out the cabbage and discard as much as
you can of the other vegetables. Lay a bed of cabbage on each plate,
put a couple of thick slices of bacon on top, and serve the cooking
liquor in a jug.
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