Cabbage with Garlic, Bacon, Sausage and Walnuts

Feeds two

You need a quality sausage here. I prefer the dark leaves of a Savoy cabbage but Cavolo Nero, Bok Choy or Silverbeet leaves can be used instead. Replace the walnuts with a few, crispy croutons, whilst a sprinkling addition of Nigella seeds would be a welcome twist.

Ingredients

• 3 robust pork sausages
• A little oil, for cooking
• 6 rashers of streaky bacon
• 2 cloves of garlic
• 4 large leaves of cabbage, washed
• A handful of walnuts

Method

Cut the sausages into 3-4 pieces. Heat a large frying pan over a low heat, add a little oil and add the sausages. Cook them until lightly browned and they are cooked through to the middle.  Cut the bacon into small pieces then add to the sausage. Increase the heat under the pan and cook the bacon until it begins to crisp. Peel the garlic cloves, crush them lightly and add to the pan. Finely shred the cabbage leaves add to the pan and fry briefly , turning the cabbage over and over as it cooks, wilting it slightly. Scatter the walnuts or croutons if you are using them, through the cabbage Season with salt and pepper then serve immediately.