Rice With Savoy Cabbage

🧂 Ingredients

1 Bring a large saucepan two-thirds full of water to the boil with a pinch of
salt. Rinse the Savoy cabbage leaves and shred into a chiffonade.
2 Peel the potatoes and dice. Add the cabbage and potatoes to the boiling water
and cook fast for 2 minutes.
3 Sprinkle in the rice and cook for about 14 minutes or until it is tender but
still has a little bite to it. Drain and leave to cool. This first stage of
preparation is best completed several hours in advance; the mixture is easier to
handle if chilled in the refrigerator; take it out for about 20 minutes before
completing the recipe.
4 Dice the bacon and fry in the hot butter and oil in a large saucepan with the
sage leaves for 2-3 minutes while stirring; the bacon should become crisp and
brown. Do not allow the butter to burn.
5 Add the rice and vegetable mixture, turn up the heat and fry while stirring and
turning for 2-3 minutes to reheat and flavour.
6 Remove from the heat, sprinkle with the grated cheese and serve at once on hot
plates.