Bacon, Potato And Savoy Cabbage Layer Cake

Method

1. Heat the butter and oil together, add the finely chopped cabbage and cook down for about 15 minutes until softened. Drain well in a colander.
2. Add the vegetable oil to a separate pan, heat and cook the bacon until the fat runs. Drain in a colander and keep the fat.
3. Place the cabbage in a bowl and add the hot bacon, mix well.
4. Slice the potatoes very thinly and toss in the reserved bacon fat, place a layer of potatoes overlapped in the bottom of a oiled non stick frying pan, season with a little salt and pepper, spread on a little cabbage and bacon, top with some cheese. This helps to keep the whole cake together.
5. Continue overlapping the potatoes, layering and seasoning.
6. Place the pan on the stove and heat for a few seconds so the potato starts to brown and bubble.
7. Cover lightly with foil and bake in the pre heated oven for about 50 minutes.
8. When cooked, remove the foil, you should be able to pierce the cake with a knife with no resistance.
9. Cool, then turn out onto a chopping board, cut into wedges and serve with a few salad leaves dressed with a little sherry vinegar dressing.