|1||cabbage — sliced into thick rounds|
|salt and freshly ground black pepper|
|100 g||bacon — diced|
|2||garlic — cloves, chopped|
|1||tinned tomatoes — chopped|
|lemon — zested and juiced|
|sugar, salt and pepper|
|fresh coriander — handful, chopped|
|100 g||bacon rashers — cooked|
Preheat the oven to 200°C.
1. Grease an ovenproof dish with half the oil. Arrange the
cabbage rounds in the dish, season with salt and freshly ground pepper and
drizzle the rest of the oil over. Cover with foil and roast for 20 minutes.
2. While the cabbage is roasting, heat the oil in a saucepan
and fry the bacon until crispy. Add the garlic and stir-fry until fragrant. Add
the tomatoes and simmer slowly for 10 minutes.
3. Stir in the lemon zest, juice, sugar, salt and pepper. Add
the coriander and stir through.
4. Remove the cabbage from the dish and transfer the tomato
sauce to the dish. Arrange the cabbage on top of the tomato sauce. Roast,
uncovered, for another 10-15 minutes, top with the bacon rashers and serve.