Ingredients

•   cabbage, finely sliced
•   bacon, chopped
•   onion, finely sliced
• 1 can beer
• ½ pint chicken stock
• 2-3 oz butter
• a lot parsley, chopped

Method

1. Finely slice the cabbage and blanch in boiling water (lots) for 2 mins only, then in ice cold water.
2. Fry chopped bacon till golden brown, then add finely sliced onion.
3. When cooked, add the blanched cabbage for 1 min, then pour in a can of beer and ½ pint chicken stock. Reduce for 10 mins.
4. Add 2–3 oz butter and a lot of chopped parsley. Serve with fried or baked fish.

Notes