Ingredients

Method

• 200 g pork rashers, roughly chopped
• 2 cloves garlic, crushed
• 3 Napa or baby Savoy cabbages, roughly chopped
• 1 cup double-thick cream
• 1 t mustard
• 150 g Gouda, sliced
• 4 slices sourdough, lightly toasted
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Fry the pork rashers in a pan over a medium to high heat until golden. Add the garlic and cabbage and cook for 2 minutes until soft but still crunchy.

Add the cream and mustard. Cook for a further 3 minutes.

Place the Gouda onto the bread and top with the cabbage mixture. Season to taste.

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