- Serves: 4
- 2 hispi or pointed cabbages
- 6 rashers smoked streaky bacon
- 100g aged parmesan
- 150g whipping cream
Place the bacon on an oven tray and bake at 175 for 15-20 until crisp, cool and chop into small pieces
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
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 .
To serve warm the cream and cover the hot cabbage , sprinkle with the smoked bacon pieces.