Ingredients

Method

• 2 T olive oil
• 100 g butter
• 3 leeks, chopped
• 6 rashers bacon, chopped
• 4 cloves garlic, chopped
• 2 cups chicken stock
• ½ cup apple cider vinegar
• sea salt and freshly ground black pepper, to taste
• 1 large cabbage
• 30 g parsley, chopped

Method

Ingredients

1. Preheat the oven to 180°C. Heat the butter and olive oil in a large ovenproof pan. Add the leeks and bacon and fry until soft. Add the garlic, stock and vinegar and season.

2. Add the cabbage and cover with foil. Roast for 2 hours, or until soft when tested with a sharp knife at the base of the cabbage. Remove the foil halfway through cooking. Stir the parsley into the sauce just before serving.

Find more Christmas recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene