• Serves: 4


  • 2 hispi or pointed cabbages
  • 6 rashers smoked streaky bacon
  • 100g aged parmesan
  • 150g whipping cream


  1. Place the bacon on an oven tray and bake at 175 for 15-20 until crisp, cool and chop into small pieces
  2. Cut the cabbage quarters and lightly brush with rapeseed oil and season with sea salt. Cook in a chargrill pan or in a BBQ on a low heat until blackened and cooked through
  3. Put the cream and the shaved parmesan into a saucepan and bring to the boil, remove from the heat and allow to cool. When cold strain through a sieve and discard the cheese .
  4. To serve warm the cream and cover the hot cabbage , sprinkle with the smoked bacon pieces.
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