2-3 Bacon rashers ((or a teaspoon of sunflower oil))
1 tablespoon Single Cream
750ml Vegetable stock ((I used e-cuisine stock powder))
1 handful Fresh parsley (Chopped)
Sweat the bacon rashers in a heavy bottomed saucepan till cooked. You should have some bacon fat in the bottom of the pan now. If you are not using bacon, skip this stage
Remove the bacon and set to one side. Gently soften the onion in the bacon fat or sunflower oil till translucent and just starting to brown around the edges
Add in the leek and cook for a few minutes
Add in the potato and pour over the stock.
Bring to the boil and cook until the potato is soft (about 20 minutes)
Zap the mixture with a stick blender till smooth and add more water if necessary till you have something the consistency of single cream
Bring back to the boil. Adjust the seasoning and then add in the cabbage.
Cook for a further 5 minutes on a gentle simmer
Stir through the cream if using
Serve garnished with small pieces of the cooked bacon and with chopped parsley
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