Easy Creamed Cabbage

6 standard portions

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Ingredients

• 1 Savoy Cabbage
• 50 g Butter
• 6 Smoked Streaky Bacon Rashers (chopped into pieces)
• 1 tsp Dried Thyme (optional)
• 50 g Plain Flour
• 550 ml Milk
• 50 ml Double Cream ((heavy cream))
• 75 g Parmesan (grated)
• ⅛ tsp Nutmeg (grated)
• ¼ tsp Salt
• ¼ tsp Black Pepper
• 2 tbsp Breadcrumbs
• 2 tbsp Parmesan (grated)

Method

1. Preheat the oven to 200 °c (180 °fan/ Gas 6).
2. Slice the cabbage leaves into large pieces (discarding any hard woody parts). Bring a pan of salted water to the boil, then cook the cabbage for 3 minutes until tender. Drain, pat dry with a piece of kitchen roll, and set aside to cool slightly.
3. In a large saucepan, melt the butter over a medium heat then fry the bacon (and dried thyme is using) until cooked.
4. Add the flour and stir for 2 minutes.
5. Increase the heat to high, then gradually add the milk and whisk continuously (a balloon whisk is best for this), until the sauce thickens. Take off the heat and stir in the double cream, grated Parmesan and grated nutmeg.
6. Add the cooked cabbage into the creamy sauce, season with salt and pepper, and mix to combine.
7. Spoon the mixture into a large oven proof baking dish, sprinkle with breadcrumbs and some extra Parmesan, and bake in the oven for 20-25 minutes until golden and bubbling.