- 200 g pork rashers, roughly chopped
- 2 cloves garlic, crushed
- 3 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
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.