Cabbage with Mushrooms and Bacon

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

While it may well be supposed that this recipe is most suitable as a side dish, it is easily made more substantial as a main when served over steamed rice or polenta, or mixed through pasta. It certainly has ample flavour to do so. The long slow cooking gives the cabbage a most pleasing, almost buttery texture, complemented by the earthiness of field mushrooms and the saltiness of bacon.

300g field mushrooms, sliced

2 sticks celery, diced

2 cups shredded cabbage

150g rindless bacon, diced

1 onion, diced

1 red capsicum, seeded and diced or sliced

1 tablespoon soy sauce

2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 3 hours or Low for 6 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.