Marinated white cabbage with crispy bacon

Ingredients for 4 persons:

1 white cabbage
4 shallots
3 tbsp sugar
freshly ground salt
freshly ground pepper
100 ml white wine vinegar
2 tbsp butter
100 g streaky bacon
1 bay leaf
3 juniper berries
50 ml white wine

Preparation:

Remove the stalk from the white cabbage, carefully detach the individual leaves, and halve with a knife. Salt the white cabbage leaves and leave to rest for half an hour. Dice the streaky bacon and the shallots.

Fry the bacon until it is crispy, remove, and use the fat in the pan to sweat the shallots. Caramelise the whole thing with sugar, then quench with vinegar and white wine. Season with salt and pepper and add the bay leaf and juniper berries, then leave for 20 minutes for the flavours to combine.

Remove the bay leaf and juniper berries, add the butter, and reduce by a half. Add the white cabbage leaves and leave to cook for about five minutes until the leaves are tender and glazed. When serving, garnish with the crispy bacon pieces.