This delicious cabbage and bacon gratin puts a tasty twist on this often underrated green vegetable. This tasty side dish is quick and easy to make and is an excellent accompaniment to any Sunday roast. For a stronger cheese flavour, switch half the Cheddar for crumbled blue cheese. Pick up a British Savoy cabbage from our Greengrocers.
Ready in: 50 minutes
1 Savoy cabbage, sliced
200g smoked bacon, diced
100g mature Cheddar, grated, plus extra for topping
50g breadcrumbs / 2-3 slices of stale bread blitzed to breadcrumbs
1 onion, sliced
4 tbsp plain flour
1. Melt 50g butter in a pan and fry the onion for 2-3 minutes. Add the bacon and cook for a further 5 minutes until golden then set aside until later.
2. Bring a saucepan of water to the boil and stir in the cabbage. Cook for 3 minutes until wilted, cover, turn the heat down and cook for a further 5 minutes.
3. Uncover and stir well, the cabbage should still have a little colour. If not, cook for another few minutes.
4. Drain the cabbage and set aside whilst you prepare the sauce.
5. Pour the milk into a large saucepan and add the flour and remaining butter. Turn the heat to medium and whisk together. Continuously whisk the mixture quickly until it begins to boil, by which time the flour should disappear and the sauce will thicken.
6. Stir for another 2 minutes until the sauce bubbles then stir in the cheese until it melts.
7. Mix the bacon and onion in with the cabbage and stir well. Tip into an ovenproof dish and cover with the cheese sauce.
8. Top with breadcrumbs and a little extra cheese. Bake in the oven for 25-30 minutes or until golden brown.