Renowned chef Mark Poynton, known for his Michelin star status and as the founder of Ancient Shepherds in Fen Ditton, Cambridge, recommends a unique twist for your Sunday roast: a cabbage and bacon combination. Providing expert advice on crafting flavorful dishes, Mark shared his recipe technique. He suggests separating cabbage leaves until only a small core remains, removing it, and then chopping the leaves and core uniformly.
To prepare, Mark advises bringing a large pot of salted water to a boil. Simultaneously, in a separate pan, sweat a finely diced onion or shallot with butter until soft but not browned. Following this, add finely diced bacon to the pan and cook for seven to eight minutes to enhance its flavor.
As the bacon nears completion, add the sliced cabbage to the boiling water and cook for two to three minutes until al dente. Strain the cabbage, press out any excess water, and combine it with the bacon and onion mixture. Mark recommends tasting before serving.
Cabbage complements pork, chicken, or beef Sunday roasts and serves as a versatile ingredient in various dishes like salads, stir-fries, soups, and as a side dish with eggs and sausages.