This unusual recipe combines cabbage, shrimp, bacon, chicken stock, spicy sausage, garlic, chicken stock and a fresh red chilli pepper to make a wonderfully fragrant, rich and delicious side dish Serve alongside spiced roast meat.
- 1 head of cabbage
- 1 onion
- 1 red chilli
- 2 garlic cloves
- 1 spicy sausage
- 4 rashers bacon
- 350g peeled, uncooked shrimp
- 2 bay leaves
- 1/2 tsp. each salt and black pepper
- 1.5 litres chicken stock
Core and shred the cabbage finely. Thinly slice the onion into half moons. Mince the garlic cloves. Slice the chilli in half and remove the seeds with the back of your knife then finely dice the flesh. Trim the fat from the bacon and dice.
Heat a little oil in a large saucepan and add the bacon, then fry until golden and releasing oils. Add the sausage and crumble in the pan, cooking until browned. Add the onion and fry until translucent, then add the garlic and chilli and cook for a minute.
Add the chicken stock, bay leaves, salt, pepper and cabbage. Cook until the cabbage is tender, around 45 minutes, over a really low heat. Stir in the shrimp and cook for 5-10 minutes or until pink, then serve.