Buttered Cabbage

This works well with either a Savoy or Spring Cabbage and is so much nicer than the usual boiled affair.

Ingredients:

Makes 4

• A Savoy or Spring Cabbage
• 1 small onion, chopped
• About 25g/1oz of either ham or bacon cut into small pieces
• Butter (salted) - as much as it takes but perhaps 50g/2oz is a good place to start, and have some more to hand if required

Method

1. Finely shred the cabbage, taking out any thick bits of core. Try and keep some of the outer leaves with the cabbage, as they tend to be tastier.
2. Add half of the butter to a saucepan and sautée the onion on a medium heat for 3-4 minutes until it starts to go clear. Try not to brown too much.
3. Add the bacon or ham, and let it sizzle for a minute or two.
4. Add the remainder of the butter and let it melt.
5. Once the butter has melted, add the cabbage giving it a good stir. Put the lid on the cabbage and leave for 3 minutes.
6. The cabbage will start to absorb the butter. If the saucepan's looking dry, add some more butter. Keep checking the cabbage every 3 minutes, give it a quick stir, and add more butter when required.
7. After about 10 minutes, the cabbage will be cooked. Finish off by seasoning with plenty of salt and pepper.