Here in London, it's been freezing cold for the last few days. This afternoon we had a flurry of gobby, wet snowflakes, and grey skies. With weather like this, I'm keen on gutsy winter food; nothing too elaborate or refined. Savoy Cabbage and Bacon Gratin is ideal: it's a classic supper dish which is easy to make, and inexpensive too, which is no bad idea in this current financial climate.
Blanche a Savoy Cabbage. 'Blanching' is simple. It just means placing the cabbage into a pan of water, and bringing the pan to boiling point (having previously removed the tough, outer leaves). Once this has happened, remove the cabbage and shred it up. Fry some chopped bacon in a pan, and add a sliced onion, some crushed garlic and a teaspoon of caraway seeds. When the onion and the bacon have cooked, toss in the cabbage.
Transfer everything to a gratin dish, pour over some double cream, and top with breadcrumbs and some grated cheese. Bake in the oven, until the 'crust' has turned a nice golden brown.
