I have a vague recollection of being served this somewhere, but I can’t remember where.
Cabbage (we used sweetheart, but I don’t think it is critical, savoy would probably be even nicer)
Slice the bacon thinly, fry in a little oil until crispy (at least, that’s what I’d do, my sous-chef decided to stop sooner than that and it was fine), chop cabbage into strips, add to the bacon+fat and braise (I found I didn’t need a lid at all, but you may – and even may need to add a little water, depending on the cabbage). When the cabbage is nearly done, add the frozen peas. As soon as they defrost, a generous gloop of double cream. Add salt at some point if the bacon isn’t too salty and pepper in any case.
We ate this with roast pork belly and roast potatoes. Yummy.