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SOLE WITH BACON AND CABBAGE
Sole 8 - 10 fillets Salt and pepper Cabbage 1/2 Bacon 5 slices Olive oil 1 tbsp & 1 tbsp & 1 tbsp Garlic 1 cloves Vegetable soup powder 1 tbsp Water 200 cc Fresh parsley for garnishments *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Separate the cabbage leaves and cut off the stem. Slice them into quarter size.
2. Warm the frying pan that has a lid. Add olive oil 1 tbsp and crushed garlic.
3. Add bacon (cut into quarter length) and cabbage and saute.
4. When cabbage leaves are a little tender, add soup powder and water. Sprinkle salt and pepper and place a lid in medium heat.
5. When the cabbage leaves are very tender, place the bacon and cabbage to the plate.
6. Taste the soup and if you need more salt and pepper, please add. Add 1 tbsp olive oil and remove from heat.
7. Sprinkle salt and pepper on the sole and saute with olive oil.
8. Toss over the bacon and cabbage plate, followed by the soup and garnishments.
2. Warm the frying pan that has a lid. Add olive oil 1 tbsp and crushed garlic.
3. Add bacon (cut into quarter length) and cabbage and saute.
4. When cabbage leaves are a little tender, add soup powder and water. Sprinkle salt and pepper and place a lid in medium heat.
5. When the cabbage leaves are very tender, place the bacon and cabbage to the plate.
6. Taste the soup and if you need more salt and pepper, please add. Add 1 tbsp olive oil and remove from heat.
7. Sprinkle salt and pepper on the sole and saute with olive oil.
8. Toss over the bacon and cabbage plate, followed by the soup and garnishments.
