Cabbage with Turmeric, Bacon and Tomatoes

The vegetables in the refrigerator bins have been giving me accusatory looks for a while now. It’s not like they’re people or anything, nor are they quite alive, just dying a slow ugly death in the refrigerator bin. Not really into reality dramas, I’ve tried to ignore this because I don’t like cooking random vegetables just because they have that “it’s over” look. Still, compost heap-less, I had to do something.

Do tomatoes go with cabbage I asked myself. Yes, I think so because people are always putting a tomato sauce on stuffed cabbage. So that’s why. I trimmed the blackened leaves from the cabbage, threw out the cherry tomatoes that had gasped their last, took out the wok and fished in the freezer for a chunk of my lardon like bacon.

It was good. Vegetarians could eat this if it wasn’t for the bacon. I think Uzbeks would like it too :D

Cabbage with Turmeric, Bacon and Tomatoes

1/2 cup bacon, diced

3 garlic cloves, thinly sliced

1/4 small onion, thinly sliced

1 small cabbage, shredded

Salt and pepper

1 handful cherry tomatoes, halved

1 bay leaf

1/2 tsp turmeric

2 tbsp water

1 tbsp cider vinegar

Brown and crisp the bacon in a wok, then remove and set aside. Remove all but 2 tbsp of the bacon fat, then add the garlic and onion, stir frying for a minute or two. Add the cabbage, season with salt and pepper and continue to stir fry for 1 minute. Add the tomatoes, bay leaf and turmeric, continuing to stir fry for about 2 minutes. Finally, add the water, cover and steam for about 5 minutes. Stir in the reserved bacon and vinegar and serve.