This is my twist on an Irish classic, Bacon and Cabbage. Cooked in a creamy white sauce and then baked under a puff pastry a lid this a true comfort food treat. For an extra variation, try mixing some cheddar cheese in alongside the ham and cabbage when you mix it through the white sauce.
1 large onion, peeled and thinly Sliced into half moons
1 head of green cabbage, cut roughly,
2 tbsp plain flour, plus extra for dusting
350ml hot chicken Stock
Sea Salt and freshly ground black pepper
1 heaped tsp english mustard
150ml single cream
400g cut ham, cut into chunks
350g frozen Puff Pastry, thawed
1 large egg, Beaten
Preheat the oven to 180°C, Gas mark 4.
Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Remove the pan from the heat and set aside.
Steam the cabbage in a metal steamer until al dente (i.e. not completely tender) then drain and refresh in a bowl of iced water.
Melt the remaining 50g of butter in a saucepan over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth. Reduce the heat and simmer for 3–4 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further minute.
Add the cabbage, ham and cooked onions to the sauce and stir well. Transfer the mixture to an ovenproof baking dish.
Roll the pastry out on to a floured work surface, large enough to fit the top of the dish. Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.