Dash of olive oil 40 grams butter 1 leek (100 grams), finely shredded 1 small head cabbage (250 grams), finely shredded 120 grams petit pois (defrosted) Himalayan salt and cracked black pepper to season
Melt the oil and ½ the butter in a deep pan, add leek, cover with a lid and fry gently for 5-8 minutes until soft, stirring gently through the process.
Add cabbage, stir through leek, cover with a lid and gently sauté over medium heat for 6-8 minutes, stirring occasionally. Add petit pois, cook for a further minute, season and serve.
Add diced smoked bacon for a real bacon and cabbage experience. Dice 2-4 rashers and fry in a little olive oil until lightly golden and crisp. Transfer to kitchen paper. Add to cabbage at petit pois stage.