Up until last week we've had 30 degrees and lots of sunshine in mid October. This is not really typical autumn weather and my cooking has reflected this. Still haven't made my pot of judiones beans yet which is usually happens when the weather change. This, however, is probably my first more wholesome dish after a long summer of light food and cold soups. My in-laws have a vegetable garden with some highly fertile soil and have had an abundance of fresh produce. I'm not a big cabbage eater (apart from the occasional coleslaw), but as they gave us a couple of homegrown savoy cabbage heads, I thought I'd try and cook something different with them. Here's the result, trust me, it's delicious:
1 savoy cabbage, or any other cabbage will do. Sliced.
1 apple for cooking (also from their garden)
1 tbsp rice vinegar (or a bit less of white wine vinegar)
1-2 tbsp crème fraîche, or just normal cream
2-3 tbsp sunflower seeds
Start by frying the cut bacon at medium temperature to release some of the fat.
Add the sliced cabbage, fry it for a couple of minutes.
Cut the apple into smaller cubes or sticks. Add to the cabbage. Fry for 5 minutes.
Add crème fraîche and salt and pepper. Heat the dish through, but don't overcook the cabbage. You still want it to have some bite to it.
Finally, taste for salt and add some sunflower seeds on top. Great autumn side dish.