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------=_Part_19938_20302392.1139316876333 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable Content-Disposition: inline Fry slices of smoked bacon (the stuff without the water injected into it) i= n a wok or large frying pan. Lift out the bacon when it is crispy, leaving th= e fat behind. Slice up raw brussel sprouts and add to the hot pan. Add the bacon back, warm through and serve. Add pepper, but there's enough salt from the bacon already. On 2/7/06, Simon Wistow <simon@xxxxxxxxxx.xxx> wrote: > > On Tue, Feb 07, 2006 at 12:29:12PM +0000, Jakob Whitfield said: > > I like cabbage braised in stock with honey and wholegrain mustard > > mixed in at the end. I must try that again sometime - good simple > > tasty winter food. > > Personally ... > > With Green Cabbage I either chop it up and fry it with chesnuts, bacon > in butter or cook it briefly (either fry, steam or boil) and then stick > it in a overn proof dish with some peanuts and then pour cheese sauce > over, grate some more cheese on top and then bake or grill. > > Red Cabbage I do with apples and cider or red wine or balsamic vinegar. > > Savoy cabbage is tend to just steam and then serve with butter. Or > pickle in salt water, garlic and chillis for a week and then fry with > pork. Or stuff the leaves with seasoned pork mince. > > > > > > -- Two beers please, my friend is paying. http://figroll.com/twobeers ------=_Part_19938_20302392.1139316876333 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable Content-Disposition: inline Fry slices of smoked bacon (the stuff without the water injected into it) in a wok or large frying pan. Lift out the bacon when it is crispy, leaving the fat behind.<br> <br> Slice up raw brussel sprouts and add to the hot pan. Add the bacon ba= ck, warm through and serve.<br> <br> Add pepper, but there's enough salt from the bacon already.<br> <br> <br> <br><br><div><span class=3D"gmail_quote">On 2/7/06, <b class=3D"gmail_sende= rname">Simon Wistow</b> <<a href=3D"mailto:simon@xxxxxxxxxx.xxx">simon@t= hegestalt.org</a>> wrote:</span><blockquote class=3D"gmail_quote" style= =3D"border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; p= adding-left: 1ex;"> On Tue, Feb 07, 2006 at 12:29:12PM +0000, Jakob Whitfield said:<br>> I l= ike cabbage braised in stock with honey and wholegrain mustard<br>> mixe= d in at the end. I must try that again sometime - good simple<br>> tasty= winter food. <br><br>Personally ...<br><br>With Green Cabbage I either chop it up and fr= y it with chesnuts, bacon<br>in butter or cook it briefly (either fry, stea= m or boil) and then stick<br>it in a overn proof dish with some peanuts and= then pour cheese sauce <br>over, grate some more cheese on top and then bake or grill.<br><br>Red = Cabbage I do with apples and cider or red wine or balsamic vinegar.<br><br>= Savoy cabbage is tend to just steam and then serve with butter. Or<br>pickl= e in salt water, garlic and chillis for a week and then fry with <br>pork. Or stuff the leaves with seasoned pork mince.<br><br><br><br><br>= <br></blockquote></div><br><br clear=3D"all"><br>-- <br>Two beers please, m= y friend is paying. <a href=3D"http://figroll.com/twobeers">http= ://figroll.com/twobeers </a> ------=_Part_19938_20302392.1139316876333--There's stuff above here
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