I got the idea for this dish from a visitor to my website, though I’m not sure it was winter where he was when he cooked it (Papua New Guinea, from memory). The spicy nature of the mustard is wonderful with the cabbage, but you may want to use Dijon or similar if you don’t want the pungency. The dish is wonderful in its own right, though you could serve it as a side dish to a meat and use less bacon.






Skill level

No votes yet


  • ½ cabbage
  • 2 tbsp olive oil
  • 300 g (10½ oz) thick bacon or speck, cut into strips
  • 2 garlic cloves, finely chopped
  • 1–2 tbsp hot English mustard

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the cabbage into thick slices, then into 2–3 cm (¾–1¼ inch) squares. Rinse under cold water and drain in a colander.

Heat the olive oil in a large frying pan with a tight-fitting lid over medium heat. Add the bacon and cook for 5 minutes, or until golden brown. Reduce the heat, add the garlic and stir for 1 minute.

Add the cabbage with any water still attached to the leaves and toss thoroughly to coat in the bacon mixture. Increase the heat until it starts to sizzle, then reduce the heat, cover, and cook for 5 minutes, or until the underside is starting to turn golden on the edges. Give the cabbage a toss, replace the lid and allow to cook for a further 5 minutes, then stir in the mustard and cook for another 1 minute to heat through. Taste for mustard and season with a little salt before serving.


Text and images from Winter on the Farm (Murdoch Books) by Matthew Evans. Photography by Alan Benson.