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Gluten free bacon & cabbage recipe

Published 25 October, 2006

What do you do for a gluten free tea when you've only got cabbage and bacon in the fridge? Why, make gluten free bacon and cabbage of course!

Gluten free bacon & cabbage

Serves 2

8 rashers of streaky organic bacon sliced into 1cm wide strips (I say organic because then you can be sure the pig was treated well, and not kept in a concrete pen all its life - ok, point made)
2 cloves garlic, crushed and chopped
6 leaves sage (fresh if you've got it), roughly chopped
Handful basil, roughly chopped
1 savoy cabbage, sliced into about 1cm thick strips
Pine nuts
Olive oil

How to make it...

Put a good couple of glugs of oil into a large frying pan - be generous because you want enough to coat the cabbage with. Add the bacon and sage and fry fairly hard for 2 minutes - you want the bacon to get a bit of colour.

In the meantime, boil the cabbage in a little water (you can just have water in the bottom of the pan and the cabbage will steam - with a lid on of course). 3 minutes should see it done - you want it still to have bite. Drain.

Put the pine nuts on to toast in a dry frying pan - careful they don't burn - I always forget about them until I'm reminded by the 'very toasted' smell. You want them a light brown.

Add the cabbage to the frying pan with the chopped basil, turn the heat up high and stir for a couple of minutes. Grind over some black pepper and serve onto warm plates. Sprinkle the pine nuts over the top.

And there you have it, what to do for a gluten free tea when all you've got is bacon and cabbage. Oh, and pine nuts. And garlic. Oh you know what I mean.

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