I don't understand why cabbage has such a bad reputation. Granted, it has a strong cooking odour, but there are many wonderful things you can do with it: raw in coleslaw, or wrapped around creamy minced chicken in Asian cabbage parcels,
braised with bacon and peas, or added to a simple bacon and egg quiche.
But the following recipe, which I saw being made on a cookery programme on the telly round at the Sunday Club last weekend, transcends all of the above and is now my recipe du jour.
Chou farci au fromage - cabbage stuffed with cheese - uses three ingredients and all it involves is: blanching some savoy cabbage, placing a slice of bacon in a ramekin (so the ends fall over the sides), then a small cabbage leaf and a cube of cheese, then repeating the layers, finishing off by folding the bacon over to make a parcel and cooking in the oven for 20 minutes at 180°C/350°F.
I had a good hunch that that combination of flavours and textures would be sensational and as soon as I got home, I recreated it using serrano ham which I had in the fridge, and it was utterly, utterly delicious - the loud salty flavours of the ham off-setting the subtle earthy flavour of the cabbage and the savoury goo of the melted cheese. Fantastic.