Cabbage and Leek with bacon and Pinenuts

CABBAGE AND LEEKS WITH BACON AND PINENUTS (LOOK OUT FOR YOUR RECIPE CARD IN YOUR ORDER) 2tbs olive oil 250gms bacon rashers chopped 2 leeks trimmed and finely sliced 2 garlic cloves chopped 1/2 green cabbage 1/3 cup dry white wine 1/3 cup chicken stock 1/3 cup toasted pine nuts salt and ground pepper 1/4 grated parmesan cheese, to serve 1. Heat oil in a large frypan over medium heat. Add Bacon and cook, stirring occasionally, for 5 minutes until golden. Add leeks and garlic and cook, for 4-5mins until tender. 2. Add cabbage to pan and stir to combine over medium heat. Add wine and cook for 1 minute. Stir in stock, cover and cook for 3-4mins intil cabbage wilts. Stir through pinenuts and season with salt and pepper to taste. Sprinkle with grated parmesan cheese and serve.

This is such a lovely meal on its own or enjoy with a lovely piece of lean meat. CABBAGE! * A great source of vitamin C. * A great source of folate. * One of the B group vitamins that is needed by the nervous system.