Cabbages with Bacon – Kaboċċa bil-bejken
150g margarine or butter
200g lean bacon
salt and freshly ground pepper
- Pick off all the dead outside leaves of the cabbage, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; put them into plenty of fast-boiling salted water. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, remove from pan and put into a colander to drain.
- Dice the bacon into small cubes.
- In a large frying pan melt the margarine, add the bacon and cabbage. Season well and continue cooking for about 8 minutes, mixing all the time.