Traditional Jersey Cabbage Loaf with Smoked Bacon & Jersey Cream

Preheat your oven to 180°C (350°F/Gas Mark 4).

In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy.

Remove the bacon from the skillet, leaving the rendered fat behind. Set the bacon aside.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

If using Jersey Royal potatoes, add them to the skillet now and cook for about 5 minutes, stirring occasionally.

Add the chopped cabbage to the skillet and cook until it starts to wilt, about 5-7 minutes, stirring frequently.

Stir in the flour and cook for 1 minute.

Gradually pour in the Jersey cream and chicken stock (if using), stirring constantly to prevent lumps. Bring to a simmer.

Season with salt, pepper, and chopped fresh thyme.

Return the cooked bacon to the skillet and stir to combine.

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cabbage is tender and the sauce has thickened slightly.

Let the cabbage loaf rest for a few minutes before serving.