Cabbage cooked with bacon and shallots (one or two portions)

INGREDIENTS

15g duck or bacon fat
5g butter
30g finely diced shallots
Salt
2-3 rashers smoked back bacon
120g (approx) blanched julienne cabbage
30g cabbage purée
Fresh-ground white pepper

METHOD

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Step 1: sweat

Gently heat the fats in a small pan. Add the shallots and salt. Sweat over a low flame (Step 1) until soft and transparent. Pour a little of the fat used for cooking the shallots into a clean pan. Cut the rind off the bacon. Dice it (Step 2) and fry it in the fat. It should be thoroughly cooked but not crisp.

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	Step 2: dice

Combine the bacon and shallots. Stir in the cabbage julienne and heat through. Add the cabbage purée to bind and season generously with white pepper (3).

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Step 3: combine

Note: a batch of bacon can be prepared in advance as part of the mise en place, but it's better to prepare the shallots to order.