Greim Gasta - Bean Ragout with Cabbage & Bacon Chops

Articles19/09/2011

Bean Ragout with Cabbage & Bacon Chops

Ingredients

1 bacon chop per person
1 cabbage, shredded
2 tbsps mustard
1 glass dry white wine
Small bunch fresh rosemary
Salt, black pepper
Fennel seeds
1 clove garlic
150g unsalted butter
10 baby onions
1 tin broad beans
A little olive oil
Tomatoes

Method

Begin by marinating the chop in a little olive oil with pepper, crushed garlic and chopped rosemary.
Gently braise the cabbage in a little white wine over a low heat for about 10 mins. Add 2 tbsps mustard. Grill some fennel seeds and add these to the cabbage. Stir well.
While the cabbage is cooking melt a little butter in a pan, add the peeled young onions and cook until lightly coloured. Moisten with a glass of water and simmer for ten minutes until soft.
Add the broad beans to this, season, then over a low heat, stir in some more butter and allow to thicken, add some tomatoes to the mixture.
Remove the bacon chop from the marinade and cook on a grill pan for 4/5 minutes each side or depending on thickness.
In a deep plate, place the cabbage mixture in a ring, spoon the ragout of beans around the cabbage. Remove the ring.
Place the grilled bacon chop on top of the cabbage and serve immediately.