Half Head of White Cabbage
1 Tablespoon Duck Fat
4 Rashers of Streaky bacon
Black Pepper

Use a large saucepan or frying pan with a lid.

Shred the cabbage finely, discarding the central white core.
Chop the rashers and fry them in the duck fat until they turn crisp.
Add the shredded cabbage to the pan and stir it in the fat until it is glistening.
Turn down the heat and sweat the cabbage , with the lid on for no more than about 10 or fifteen minutes or until a piece picked from the pot still retains a little bite.

Eat on its own or with some stolen roasted duck.

My dear little fellow, his legs, they were yellow,
He would fly like a swallow, and swim like a hake.
Until some wicked savage, to grease his white cabbage,
Has murdered Nell Flaherty’s beautiful drake.