Creamy Savoy Cabbage with Bacon

Wash the savoy cabbage (remove the outer leaves) and cut into rough strips or diamonds.

Boil the bacon cubes in water briefly and drain them (this makes the bacon milder, but you can skip this step if desired).

Briefly par-boil the savoy cabbage in salted water, then drain and submerge in cold water (this keeps the cabbage's colour). Dry the cabbage. Heat the butter in a pan and add the cream, bacon and cabbage and heat everything for a short while. Mix in the pan and season with salt, pepper and nutmeg.